GOLF KITCHEN RECIPE: CHOCOLATE AND HAZELNUT MARQUISE Recipe by Warwick Hilli, Executive Chef, Kingston Heath Golf Club, Melbourne, Victoria, Australia

 

CHOCOLATE AND HAZELNUT MARQUISE

Recipe by Warwick Hilli, Executive Chef, Kingston Heath Golf Club, Melbourne, Victoria, Australia

Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order a copy of the famous Golf Kitchen Cookbook, visit www.golfkitchen.com

Serves 8 – 10

Ingredients

Chocolate and Hazelnut Marquise
5 Egg Yolks
115 gm. Caster Sugar
15 ml. Hazelnut Liquor
190 gm. Belcolade Dark Chocolate Button
175 gm. Unsalted Butter (diced)
50 gm. Cocoa Powder
375 ml. Pouring Cream (semi-whipped)

Raspberry sorbet. (makes 1 liter)
180 gm. Caster Sugar
60 gm. Glucose Syrup
200 ml. Water
550 gm. Raspberries (pureed)

Garnish
Biscotti
Dark Chocolate Soil
Raspberries
Red Velvet Biscuit (crumbed)
Cream (semi-whipped)

Preparation

Chocolate and Hazelnut Marquise

Whisk the egg yolks, and sugar in a bowl then add the hazelnut liquor. Place over a double boiler on a low heat and whisk until thick (approx. 10 minutes).

Meanwhile in another double boiler melt the Belcolade dark chocolate buttons, diced butter, and cocoa until smooth.
Fold one-third of the egg mix into the chocolate mixture and combine, fold in remaining egg mix, mix gently until smooth and glossy.

Fold the semi-whipped cream into the chocolate mixture.

Place into your preferred molds or trays, and place into the freezer until firm.

Raspberry Sorbet

In a saucepan, place the sugar, glucose, and water, bring to boil, cook until sugar has dissolved and has a syrupy consistency.

Combine with the raspberry puree and place into a blast chiller/fridge to cool.

Chef Note: Follow the instructions for your ice cream machine and churn.

Assembly

When chocholate and hazelnut marquise are set remove from molds and place as shown in the center of a plate.

Garnish with fresh raspberry puree, biscotti, dark chocolate soil, red velvet biscuit crumbs and some semi-whipped cream.

Wine Match

House of Arras Grand Vintage 2015 Sparkling.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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