Chocolate dessert
Chocolate, orange, pistachio marquise with poached
rhubarb, raspberry marshmallow and chocolate and vanilla
tuile
Recipe by Mathew Metcalfe
Marquise
300g dark chocolate, 70% Valrhona
150g unsalted Mainland Butter, softened
150g caster sugar
6 eggs
1 orange, zest
1/2 cup roasted pistachios, roughly chopped
6 Tbs cocoa powder
300mls Anchor Double Cream
Marshmallow
1/2 cup water
21gr gelatin powder
2 cups sugar
1/2 cup water
250g glucose
1/4 tspn salt
2 tsp vanilla essence
4 Tbs ground raspberries
Poached rhubarb
1 cup caster sugar
1/2 cup water
3 Tbs Orange liquor
1 Orange, juice, strained
2 thin sticks rhubarb
Tuile
100g plain flour
100g icing sugar
100g egg white, room temperature
100g unsalted Mainland Butter, room temperature
2 Tbs valrhona cocoa
Spun sugar
1/2 cup water
1 cup caster sugar
1/8 tsp cream of tartar
Fresh mint leave, to serve
1 For the Marquise, bring a saucepan of water to the boil, reduce
to a simmer, break the chocolate into pieces and place in a bowl,
place over the saucepan and gently heat until the chocolate has
melted. Take off heat and leave to cool a little.
Meanwhile, place the Mainland Butter and half the sugar into
another large bowl. Using an electric hand whisk, beat until the
mixture is really light and creamy, then beat in the cocoa
powder.
Separate the eggs and put the yolks into a third bowl, discard the
egg whites. Tip in the remaining sugar and then beat together until
pale and creamy. To check if it's ready, make a figure of eight
shape in the mixture with the beater, it should hold its shape for
a moment. In a fourth bowl, whip the Anchor Cream until thickened
with soft peaks.
Pour the melted chocolate into the butter mixture and carefully
stir through until it is well combined. Gently fold in the egg
mixture, add the orange zest and pistachios and combine when it is
amalgamated, stir in the whipped cream.
2 For the marshmallow, bring the water to the boil in a saucepan,
add the gelatin powder, whisk thoroughly until any lumps are
gone.
Put sugar, water, glucose, salt and vanilla into a saucepan, place
over high heat and bring to the boil, once boiling time for 40
seconds, then remove from heat, whisk in the gelatine mixture and
then whisk in the raspberry powder, pour the mixture into a cake
mixer and beat on high for 13 minutes.
Once marshmallow is made spoon into a piping bag, pipe into small
and large drop shapes onto a tray lined with grease proof paper and
dusted heavily with corn flour, then place tray in the fridge for
30 minutes or until set. Remove and dust heavily with corn flour,
then leave for an additional 10 minutes before dusting off excess
corn flour with a clean, dry pastry brush.
3 For the poached rhubarb, place the sugar, water, orange liquor
and orange juice in a saucepan, place over a med-high heat and
bring to the boil, boil for 4 minutes.
Cut the rhubarb into 1 inch batons, add to sugar syrup and take off
heat. Place a lid on and let it poach until the syrup is cold and
the rhubarb is slightly al dente.
Remove the rhubarb and place in a bowl, place the syrup back over a
med-high heat and reduce until thickens to a soft boil, then remove
and cool the saucepan in a bowl of cold water to stop the cooking
process.
4 For the Tuile, Pre heat the oven to 180 C.
Sieve together the flour and icing sugar.
Into a food processor place the butter, flour and sugar, blend to
fine crumb consistency then add the egg whites, while still
beating, mix well, beat to a smooth paste. Divide the mixture into
2 separate bowls, whisk cocoa into one bowl.
Using a pallet knife, scoop out a little of the vanilla batter and
spatula over the template onto a prepared baking silicone sheet.
Spoon the chocolate batter into a piping bag and pipe dots down the
tuile. Place in the oven and bake for 3-4 minutes or until light
golden.
Remove from the oven and immediately remove from the tray with a
spatula, leave to cool or shape as required while still warm.
5 For the spun sugar, pour water into a saucepan and place over a
medium heat. Mix the sugar and cream of tartar together in a bowl
and pour the mixture carefully in a thin stream into the centre of
the pan to form a low mound. With out stirring, use your fingers to
pat the sugar mound down until it is entirely moistened, any sugar
at the edges of the pan will be safely below the water line.
Cover the pan and cook for a few minutes (still without stirring)
until when you lift the lid, the sugar has completely dissolved and
the syrup looks clear. Uncover the pan and continue to cook,
without stirring until the syrup begins to colour slightly. If the
syrup seems to be colouring unevenly, swirl the pan gently, rather
than stirring.
To test the caramel, use a skewer to drop a bead of syrup onto an
upturned white saucer, when a drop looks pale and amber, turn the
heat to low and pay close attention. Continue to cook and test
drops until it has darkened to a slightly reddish amber
colour.
Immediately remove the pan from the heat and let the caramel cool
and thicken for a minute or two. Dip the tips of a spoon in the
caramel and lift 12 inches above the pan, watching how the caramel
flows from the tips back into the pan. At first the caramel will
form very fine threads as it flows off the forks, as it cools it
will flow more slowly and form thicker golden threads, perfect spun
sugar. Continue to dip and lift the spoon until this happens.
Now coat the spoon with a thickish amount and then over greaseproof
paper wave spoon in alternate directions to form desired pattern,
once pattern is layered out, with a knife cut out the shape you
desire, be gentle when removing cooled sugar as it is
delicate.
6 Place the marquise in the centre of a serving plate, using a
blowtorch carefully heat the mould and gently remove, spoon poached
rhubarb to each side and top each stack with a small marshmallow
drop. Top the marquise with 2 tuiles, top with rhubarb, place a
large marshmallow drop on top in the centre. Place the caramel
trellis to the side with a mint sprig. Spoon a small amount of the
rhubarb reduction around the base of the marquise. Place a small
spoonful of vanilla foam on each rhubarb stack and the marquise
just before serving.
