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The Caterer

Chocolate marquise with griottines flambées – by Simon Radley

11 September 2006
Chocolate marquise with griottines flambées – by Simon Radley

Ingredients (serves eight) 30ml water 125g sugar 6 egg yolks, beaten 135g butter, softened 75g cocoa 70g melted couverture 255ml cream, semi-whipped Chocolate décor Gold leaf Compote cherries Kirsch Method Boil the water and sugar to soft ball (119ºC) and whisk into the egg yolks. Keep beating, monté with the butter and cocoa, pour in the chocolate and fold in the whipped cream. Pour into rings and chill. Turn out, dust with cocoa, top with chocolate decoration and gold leaf. Surround with cherry compote. At the table, pour around Kirsch and flambé. Simon Radley Photo © Rob Whitrow
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