Soft-frozen chocolate marquise with kiwi fruit

Serves 4
For one approximately 5 dl terrine mould
Preparation time, approx. 30 minutes + at least 3 hours in the freezer

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1 Break up the chocolate into pieces and slowly melt it in a bowl over a hot bain marie. Allow the liquid chocolate to cool slightly.

2 Use a mixer to beat the egg and the sugar in a measuring jug until it is a lightly coloured thick cream. Mix the chocolate into the creamed egg mixture. Dissolve the coffee powder in the water, and stir in.

3 Whip the cream until stiff, and, in two portions, fold it in. Line the mould with cling film. Place the mixture inside the lined mould. Place in the freezer for at least 3 hours.

4 Before serving, bring the sugar and the lemon juice to the boil. Peel the kiwi fruits and cut into slices. Turn them into the hot liquid (but do not boil).

5 To serve, place the kiwi fruits on the plate. Turn out the soft-frozen chocolate, remove the cling film. Cut into thick slices. Arrange alongside the kiwi slices. Serve immediately.

HINT. If you wish, you can add a decoration of real or sugar flowers. You can also prepare the soft-frozen chocolate in small 1 dl moulds.

Information

175 g extra dark bittersweet chocolate, 78% cocoa
1 egg
20 g sugar
1 teasp. instant coffee
powder
1 teasp. hot water
1.5 dl cream

TO FINISH OFF
1 dessert sp. sugar
2 dessert sp. lemon juice
2 kiwi fruit



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