Chocolate Marquise with poached kumquats, salted caramelised macadamia nuts and a kumquat sorbet from Hakkasan London

Chocolate marquise with poached kumquats and salted caramelised macadamias. Photo: Laura Lajh Prijatej

Chocolate marquise with poached kumquats and salted caramelised macadamias. Photo: Laura Lajh Prijatej


Chocolate marquise

500g       Mexique chocolate 66% Cacao Barry

250g       Melted butter

160g       Cocoa powder extra brute (sifted)

250g       Sugar

250g       Egg yolks

750ml    whipping cream



Make a pate a bomb with the egg yolks and sugar.

Melt the chocolate and butter together then fold through the sifted cocoa powder

Semi whip the cream.

Incorporate the pate a bomb mixture through the chocolate and butter.

Fold through the semi whipped cream

Pour into a lined tray and allow it to set in the fridge before cutting into circles.

1 large and 1 small per portion


Poached kumquats

250g       Kumquats

250ml   Water

250ml   Orange juice

250g       Sugar

1ltr          Water



Bring 1ltr of water to the boil

Half and deseed the kumquats

Blanch into boiling water 3 times to remove the bitterness

In another pan bring the water, orange juice and sugar to a light syrup add the kumquats and slowly poach until soft and tender.


Caramelised macadamia nuts

250g       Macadamia nuts

125g       Castor sugar

60ml      Tap water

10g          Butter

3g            Table salt



Roast the nuts through the oven,

Bring the sugar and water to a soft boil then add in the nuts,

Stir them around to coat them evenly in the sugar syrup and they will start to crystallise

Reduce the heat slightly and keep stirring them until they caramelised, add in the butter and salt and mix it in to the nuts.

Separate them whilst they are still warm.


Kumquat sorbet

250g       Fresh kumquats

750g       mandarin puree

450ml   Sorbet syrup

100g      Pro sorbet

2            lime zest/juice



Blitz the kumquats to a puree.

Bring the sorbet syrup and kumquat puree to the boil with the pro sorbet then pour over the mandarin purees and lime zest and juice. Mix all together then pass through a fine chinois before churning.


Chocolate crumble

100g       Sugar

160g       Soft flour

55g          Extra brut coco powder

1g            Bicarbonate of soda

2g            Salt

150g       Butter



Cream the butter and sugar together then add the rest of the ingredients and bring it to a dough.

Spread the dough out over a baking tray in little clusters and bake them at 170c for 15 minutes or until cooked


Chocolate foam

200g       Milk

300g       Cream

150g       Pasteurised Yolks

30g          Sugar

20g         Cocoa powder

120g       Mexique 66% Cacao Barry



Heat the cream and milk to the simmer,

Whisk the cocoa powder together with the yolks and sugar,

Pour the warm liquid over the yolks and mix together and return to the pan.

Cook the anglaise out to 82c, pour the mixture over the chocolate to make a smooth ganache.

Pour the mix into the foam gun and charge with two canisters.

Leave in the warm water bath during service.


You can enjoy this delicious dessert at  in London.