Chocolate Marquise with poached kumquats, salted caramelised macadamia nuts and a kumquat sorbet from Hakkasan London

Chocolate marquise

• 500g     Mexique chocolate 66% Cacao Barry
• 250g     Melted butter
• 160g      Extra Brute Cacao Powder (sifted)
• 250g     Sugar
• 250g      Egg yolks
• 750ml    Whipping cream

Method

Make a pate a bomb with the egg yolks and sugar. Melt the chocolate and butter together then fold through the sifted cocoa powder. Semi whip the cream. Incorporate the pate a bomb mixture through the chocolate and butter.Fold through the semi whipped cream. Pour into a lined tray and allow it to set in the fridge before cutting into circles. 1 large and 1 small per portion

Poached kumquats

• 250g       Kumquats
• 250ml     Water
• 250ml     Orange juice
• 250g       Sugar
• 1ltr           Water

Method

Bring 1ltr of water to the boil. Half and deseed the kumquats. Blanch into boiling water 3 times to remove the bitterness. In another pan bring the water, orange juice and sugar to a light syrup add the kumquats and slowly poach until soft and tender.

Caramelised macadamia nuts

• 250g       Macadamia nuts
• 125g        Caster sugar
• 60ml      Tap water
• 10g          Butter
• 3g           Table salt

Method

Roast the nuts through the oven, Bring the sugar and water to a soft boil then add in the nuts, Stir them around to coat them evenly in the sugar syrup and they will start to crystallise. Reduce the heat slightly and keep stirring them until they caramelised, add in the butter and salt and mix it in to the nuts. Separate them whilst they are still warm.

Kumquat sorbet

• 250g       Fresh kumquats
• 750g       Mandarin puree
• 450ml   Sorbet syrup
• 100g      Pro sorbet
• 2            Lime zest/juice

Method

Blitz the kumquats to a puree. Bring the sorbet syrup and kumquat puree to the boil with the pro sorbet then pour over the mandarin purees and lime zest and juice. Mix all together then pass through a fine chinois before churning.

Chocolate crumble

• 100g       Sugar
• 160g       Soft flour
• 55g        Extra Brute Cacao Powder
• 1g            Bicarbonate of soda
• 2g           Salt
• 150g       Butter

Method

Cream the butter and sugar together then add the rest of the ingredients and bring it to a dough. Spread the dough out over a baking tray in little clusters and bake them at 170c for 15 minutes or until cooked

Chocolate foam

• 200g       Milk
• 300g       Cream
• 150g       Pasteurised Yolks
• 30g        Sugar
• 20g        Extra Brute Cacao Powder
• 120g       Mexique 66% Cacao Barry

Method

Heat the cream and milk to the simmer, Whisk the cocoa powder together with the yolks and sugar, Pour the warm liquid over the yolks and mix together and return to the pan. Cook the anglaise out to 82c, pour the mixture over the chocolate to make a smooth ganache. Pour the mix into the foam gun and charge with two canisters. Leave in the warm water bath during service.

You can enjoy this delicious dessert at Hakkasan in London.