Raspberry marshmallow with a bitter dark chocolate pot
A great accompaniment to your valentines day meal.
Category
Dinner
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Author:
Steve Shore
The best dessert to add to your Valentines Day meal or just a special occassion.
Ingredients
440g granulated sugar
1 1\2 tablespoon golden syrup
200ml water
20g gelatine
2 large egg whites
Raspberry flavour drops(to taste) or fruit powder
Vegetable oil for brushing the tin 20 x15cm x5cm deep
3 tbsp icing sugar
3 tbsp cornflour
250grm bitter dark chocolate melted
125grm salted butter
1 Orange juice + zest
3 egg yolks
2 egg whites
25grm caster sugar
Cointreau or grand Marnier to taste
Marshmallow
Chocolate Pot
Directions
Marshmallow
Line the shallow tin with cling film and brush with the oil
Put the sugar and golden syrup with water in a boiling pan over a low heat to dissolve the sugar.
Increase the heat and boil to 122’c (hard ball on a sugar thermometer)
Just before the sugar reaches the temp whip the egg whites to stiff peaks then drizzle in the sugar syrup continue whisking and add the gelatine .whisk for a further 10 mins until cool.
Sprinkle the cornflour and icing sugar over the tin and pour in the meringue and sprinkle more on top.
Leave to go cold (ideally 24 hours) before turning out and cutting.
Chocolate Pot
Mix the yolks, sugar, orange juice and alcohol and whisk over a low heat (bainmarie) until light and fluffy, add the melted chocolate and butter.
Take off the heat and Add the whisked egg whites and zest and fold gently into the chocolate mixture.
Pour into the serving cups and refridgerate for 4 hrs before serving with the Marshmallow