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Chocolate Marquise with Mascarpone Cream and Pedro Jimenez Poached Plums
Recipe by Gary Mehigan
- Steps
- Ingredients
Ingredients
Pedro Jimenez poached plums
Chocolate marquise
Mascarpone cream
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Steps
- Preheat oven to 170⁰C. Grease, baking paper-line and re grease 3 x 26cmx37cm shallow baking trays.
- For sponge, beat egg whites until firm peaks form. Gradually beat in half the sugar until dissolved and egg whites reach firm peaks. Set to one side.
- Beat yolks, golden syrup and remaining sugar until thick and pale. Sieve in plain flour, cornflour and cocoa and fold gently to combine.
- Take 1/3 of whites and gently stir into yolk mixture. Add remaining whites and gently fold to combine. Divide mixture between baking trays and spread thinly over the base. Bake for 4-5 minutes or until sponge is set.
- For poached plums, place sugar and Pedro Jimenez in a saucepan over a high heat and stir until sugar has dissolved. Bring to the boil, reduce heat to low and simmer for 5-7 minutes or until thick and syrupy. Transfer to a small saucepan, add plums, remove from heat and sit for 5 minutes to allow the plums to heat through.
- For chocolate marquise, whisk chocolate, sugar, yolks and honey in a bowl sitting over a bain marie for 5-7 minutes until chocolate has melted and mixture is smooth. Remove and allow to cool.
- Cream butter until light and fluffy, add cocoa powder and mix to combine.
- Gently mix cocoa and butter mixture into chocolate mixture until smooth, add 1/3 of the whipped cream and gently fold to combine. Add remaining cream and gently fold until incorporated and smooth.
- For mascarpone cream, place all ingredients in a bowl . Whisk together until mixture begins to stiffen.
- To assemble, grease and plastic wrap-line a 3 cup capacity rectangle terrine dish. Cut sponge into strips the size of the base of the terrine mould and trim lengths to just fit inside.
- Fill the base of the mould with 2cm of mousse, top with a layer of cake and repeat process until you reach the top, finishing with a mousse layer. Cover with plastic wrap and set in the refrigerator for 3-4 hours or overnight.
- To serve, remove the cling wrap on top, invert chocolate marquise onto a clean chopping board and remove remaining cling wrap. Serve with a quenelle of mascarpone cream, plums and a drizzle of sauce
