Fresh….
Marquise noire gourmande
Yield 4 servings as part of a dessert, 2 servings if there is only the marquise and sauce
cocoa mass 40 g
butter 40 g
sugar 5 g
egg yolk (1) 20 g
“creme de framboise”, a raspberry liquor 15 g
egg white (1) 30 g
Make a mousse : Beat egg whites. Melt cocoa, stir in butter, yolks, sugar, liquid, then, incoporate egg whites in 3 times. Pour in mold(s). Freeze 2 hours, then keep in the fridge. Or refrigerate 6 hours.
It tastes better the next day.
The plate is wet with more “creme de framboise”. The powder is sweet potato (Japanese cake ingredient).
Iced. Thick sweet cranberry juice on the plate.
With green tea.
Super impressive. Your photos are wonderful. Best, Sandie
What a lovely Marquise….. and fabulous plating, totally out-of-the-world 🙂
Chilli n Cherry in Chocolate Marquise on Lemon Meringue
Cheers,
The Variable, Crazy Over Desserts – Nachiketa
Catch me on facebook @ Crazy Over Desserts
These are gorgeous! Breathtaking!! I can’t wait to try. What an elegant presentation.
Really pretty! What is the purple dust on top? Just coloured sugar?
It’s a powder made of dried purple sweet potato.
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What a nice shade of purple! And so cute!