food

Vanilla and Tonka Bean Marquise Recipe


Recipe and food production Peter Tempelhoff Compiled by Raphaella Frame-Tolmie Photographs Shane Powell

Ingredients:

  • 2 gelatine leaves
  • 225ml cream
  • 16g sugar
  • 1 vanilla pod
  • 1 tonka bean, grated
  • 175ml cream

For the cherry bubble:

  • 100g cherry purée
  • 100ml milk
  • 50g dark chocolate
  • 50g milk chocolate
  • 15g sugar
  • 1 vanilla pod, split and seeds scraped

For the chocolate dipping glaze:

  • 168ml water
  • 10g gelatine
  • 32g sugar
  • 10g cocoa powder

For the cherry coulis:

  • 150g cherries, pitted and halved
  • 50g sugar
  • 50ml water
  • 5ml lemon juice
  • 20ml water
  • 10ml cornflour

Directions:

Soak the gelatine in iced water until soft, remove and squeeze out any excess liquid. In a small saucepan, bring 50ml cream to a simmer and add the sugar, vanilla and tonka bean. Remove from the heat and leave to infuse for an hour. Reheat the cream mixture and add the gelatine. Pour the mixture into the remaining cream, and whip it until soft peaks form. Pour into espresso cups or ring moulds, and place in the fridge until set.

Place all the ingredients in a medium saucepan and cook over medium heat until the chocolate has melted. Pour the mixture into dome-shaped moulds and freeze. Once frozen, insert a toothpick into the convex side of each dome. Refreeze until hard.

Place all the ingredients in a small saucepan and bring to the boil. Holding each cherry bubble by its toothpick, quickly dip them into the hot glaze to avoid melting. Place the domes on a tray in the fridge and remove the toothpicks.

Place the cherries, sugar, 50ml water and lemon juice in a saucepan, and bring to the boil. Cook for two minutes and remove from the heat. Remove 12 cherry halves for garnishing and place the remaining mixture in a liquidiser. Blend until smooth and pass through a fine strainer into a small saucepan. Combine the water and cornflour and add them to the cherry mixture, cooking to thicken. Refrigerate to cool.

Make one portion of the almond crumble. Dip the base of the marquise moulds in hot water until they feel loose. Unmould them onto a tray and pack the almond crumble around the edges. Place each in the middle of a very cold plate with a cherry bubble next to it. Decorate each plate with three cherry halves and drizzle the coulis over them. Serve with chocolate tuiles biscuits, a scoop of chocolate sorbet and garnish with fresh mint.

Serves 4

This recipe was originally featured in the 2013 Food Issue of House and Leisure.