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Cooking receipe to make three chocolate marquise with creme fraiche sorbet under category General Recipes. You may find some video clips related to this receipe below.
three chocolate marquise with creme fraiche sorbet
nick nairn island harvest
450ml milk
8 medium fresh egg yolks
75g caster sugar
450ml double creom
200g milk chocolate broken into small pieces
200g white chocolate broken into small pieces
200g plain chocolate broken into small pieces
4 x 119g sachets powdered gelatine plus 1 teaspoon or 16 x 3g sheets of leaf gelatine
For the creme fraiche sorbet:
250g caster sugar
350ml water
2 tablespoons strained fresh orange juice
500g creme fraiche
Put the miik into a pan and bring it up to the boil.
Meanwhile cream the egg yolks with the sugr until pale and creamy.
Just before the milk is about to boil over the sides of the pan whisk it into the egg yolks.
Return the mixture to the pan and cook over a gentle heat for a couple of minutes stirring until it lightly coats the back of a wooden spoon.
Stir in the double cream divide the mixture equally between 3 bowls and leave it to cool.
Place the milk chocolate in a heatproof bowl and bring about 2.5cm of water up to a simmer in a pan.
Rest the bowl of milk chocolate over the pan and leave it to melt.
Add 2 sheets of the soaked leaf gelatine if using to the bowl.
If using powdered gelatine put 4 1/2 tablespoons of cold water into a small pan sprinkle over 4 1/2 teaspoons of the gelatine and leave it to sponge for 5 minutes.
Melt it over a low heat until clear.
Stir the dissolved gelatine then the melted milk chocolate into one bowl of the custard and mix together well until smooth.
Line a 7.5 x 25cm Le Creuset or similar terrine dish with clingfilm so that it overhangs the sides and is tucked down well into the corners. Pour in the milk chocolate custard and leave it to chill in the fridge until set.
Now repeat this procedure with the white chocolate but use another 2 sheets of soaked leaf gelatine or 5 teaspoons of powdered gelatine and 5 tablespoons of cold water.
Pour this on top of the milk chocolate layer and leave it to set.
Finally repeat once more using the plain chocolate the remaining soaked leaf gelatine or 4 teaspoons of powdered gelatine and 4 tablespoons of cold water.
Pour into the terrine dish and leave to set.
Then cover the whole terrine with the overhanging clingfilm and leave it until you are ready to serve.
For the creme fraiche sorbet put the sugar and water into a mediumsized pan iind place over a high heat.
Bring to the boil stirring from time to time.
Leave the syrup to simmer for 5 minutes skimming off any impurities as they rise to the stirface.
Remove it from the heat and leave it to cool then whisk in the orange juice and creme fraiche and chill the mixture in the fridge for a few hours until it is really cold.
Now you can either churn the mixture in an ice cream machine or pour it into a plastic box and freeze until almost firm.
If doing the latter scrape the mixture into a food processor and whizz until smooth.
Pour it back into the box and repeat one more time.
Return the sorbe to the freezer and freeze until firm.
To serve invert the marquise onto a board cut into 1cm slices and serve with a quenelle of the creme fraiche sorbet.
This is a bit ofa restaurant dessert and requires a fair bit of time and effort. The creme fraiche sorbet gives just the right amount of acidity to balance the richness of the chocolate. The sorbet also works well made with mascarpone instead of creme fraiche. In the restaurant we use sheets of leaf gelatine to set this terrine but this is still not very easy to come by. Do use it instead of the powdered variety though if youre lucky enough to find some. You just need to soak the leaves in plenty of cold water for a few minutes then lift them out and add them to the bowl of chocolate when you are melting it.
Serves 12
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