“When your mother asks, “Do you want a piece of advice?” it is a mere formality. It doesn’t matter if you answer yes or no. You’re going to get it anyway.”
Erma Bombeck
Dear Mother,
When the Good Lord was creating mothers, He was into his sixth day of “overtime” when an angel appeared and said, “You’re doing a lot of fiddling around on this one.”
And the Lord said, “Have you read the specs on this order?She has to be completely washable, but not plastic;
Have 180 movable parts… all replaceable;
Run on black coffee and leftovers;
Have a lap that disappears when she stands up;
A kiss that can cure anything from a broken leg to a disappointed love affair;
And six pairs of hands.”The angel shook her head slowly and said, “Six pairs of hands… no way.” … you must read the rest here When God Created Mothers
Chocolate marquise is a delicate chocolate dessert made of dark chocolate, heavy cream, egg yolks, butter and sugar. Though chocolate marquise is fairly simple in its ingredients, it makes for an elegant dessert as it can be molded in various shapes and served with fresh or chocolate dipped fruit and shaved chocolate pieces. Chocolate marquise requires no baking, but you will need at least three hours to allow it to chill in the refrigerator before serving.
Prep Time: 45 minutes
Total Time: 60 minutes
Ingredients
- 200gms dark chocolate, melted {I used 55% couverture}
- 85gms unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1 tbsp cocoa powder
- 3 egg yolks
- 1/2 vanilla bean, scraped
- 2 tsp cherry liqueur
- 1/8 cup water
- 200ml low fat cream, chilled
- 1/8 cup powdered sugar
Method:
- Blend 50gms {2/3rd} of the butter with 1/8 cup of sugar, then add the cocoa and whip again. Set aside.
- Place the remaining butter, yolks, scraped vanilla bean, remaining 1/8 cup sugar and water in a metal saucepan and whisk until well blended.
- Place the saucepan over simmering water, and stir constantly until the temperature reads 160F. Take off heat and blend with an electric blender for about 5 minutes till it becomes smooth and cool.
- Whip this into the butter, sugar, cocoa mix, add the cherry liqueur if using, blending until homogeneous and smooth. Fold in warm chocolate. Adjust sugar if you like.
- In another bowl, whip up 200ml chilled low fat cream with 1/8 cup powdered sugar until it holds peaks. Fold this gently but firmly through the chocolate mix.
- Divide the marquise into your prepared molds, smoothen out to the edges and leave to set for at least an hour.
- Top with the crème chantilly if using, {recipe follows}, drizzled with a balsamic cherry sauce {recipe follows}.
Recipe: Crème Chantilly
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1/8 cup powdered sugar
- 100ml low fat cream, chilled
- 1/2 tsp vanilla powder {or 1/2 vanilla bean, scraped}
Method:
- Whip all ingredients together to medium firm peaks.
- Place crème chantilly in a piping bag and top the mold with it. Using an offset spatula, level the tops. Refrigerate until ready to serve.
Recipe: Balsamic Cherry Sauce
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 200gms fresh cherries, pitted
- 20gms brown sugar
- 3/4 tbsp balsamic vinegar
Method:
- Place all ingredients in a metal saucepan and simmer until the cherries appear glossy, hold their shape and the syrup become thick.
- Transfer to a bowl and reserve. Use warm or chilled.
- If the syrup appears very liquidy, remove the cherries to a bowl, and reduce the syrup to desired consistency.
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