Marquise blanche aux saveurs de marquisette

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle. See more here (recipes and real pieces of arts from the daring wonder kids…).

My version is using white chocolate and flavors of marquisette (the lemon and orange sparkling cocklail).

I flavored the marquise with lemon rind and Grand Marnier. The powder is kinako (powdered roast soy beans), it brings the nutty touch.

The caramel is filled with mikan mandarin orange and lemon ring julienne.

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The meringue is Swiss… more like a marshmallow, and is mikan and cane sugar flavored. The red color is benikoji natural food coloring. I prefered it before torching.
Frankly, for me, one tbs of meringue is enough. Too sweet to eat more.

Hurry version… when the marquise was not yet taken. But the sunlight and meringue were optimum.