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.