Chocolate Marquise served with vanilla clotted cream, elderflower mead syrup and freshly made honeycomb - a medley of wonderful flavours!
Ingredients
- 500 g17¾ oz dark chocolate
- 500 ml17½ fl oz double cream, whipped
- 3 large egg yolks
- 125 ml4½ fl oz sugar syrup, recipe below
For the sugar syrup:
- 250 ml8¾ fl oz caster sugar
- 250 ml8¾ fl oz water
For the honeycomb:
- 500 g17¾ oz caster sugar
- 2 tbsp mead
- 1 tsp bicarbonate of soda
For the elderflower:
- 1 L water
- 1 kg2¼ lb sugar
- 2 handfuls of elderflowers
Method: How to make Chocolate Marquise
Make the sugar syrup by putting the sugar and water in a saucepan over a low heat. Allow the sugar to dissolve, then increase the heat. Bring to the boil and let it bubble for a few minutes to thicken. Take off the heat and allow to cool.
Next make the sabayon. Whisk the egg yolks in a heatproof bowl with an electric whisk. Heat the sugar syrup until it reaches 118C, then slowly whisk the syrup into the eggs. Keep whisking until the sides of the bowl have cooled.
Melt the chocolate then fold in the whipped cream. Fold in the sabayon and put it in the fridge to set (at least 3-4 hours).
Make a sheet of honeycomb by taking the sugar and mead to 130C then adding the bicarbonate of soda. Pour onto a baking sheet lined with baking paper and allow to cool.
To make the elderflower syrup, boil the sugar and water together with the elderflowers for 10 minutes - this will allow the flavours to infuse and a syrupy consistency to form.
Put the chocolate in a cup with the clotted cream and sprinkle honeycomb on top, followed by a drizzle of the elderflower syrup.
