CHOCOLATE AND HAZELNUT MARQUISE

Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Victoria, Australia. I
​mage courtesy Kingston Heath Golf Club. 

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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.
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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.

The Kingston Heath Clubhouse. Image courtesy Kingston Heath Golf Club.