Chocolate Marquise with poached kumquats, salted caramelised macadamia nuts and a kumquat sorbet from Hakkasan London
500g Mexique chocolate 66% Cacao Barry
250g Melted butter
160g Cocoa powder extra brute (sifted)
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
250ml Orange juice
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
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.
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.
160g Soft flour
55g Extra brut coco powder
1g Bicarbonate of soda
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
150g Pasteurised Yolks
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 http://hakkasan.com/ in London.