Chefs' Recipes

Chocolate marquise with lime and coconut sorbet

Australian Gourmet Traveller recipe for chocolate marquise with lime and coconut sorbet by Public restaurant in Brisbane.
Chocolate marquise with lime and coconut sorbet

Chocolate marquise with lime and coconut sorbet

Ben Dearnley
10
1H
20M
1H 20M

“When I celebrated my birthday with friends at Public in Brisbane, the staff kindly put a candle in my dessert: a delicious chocolate marquise. Would you please print the recipe?”

Nitu Patel, Fortitude Valley, Qld

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

You’ll need to begin this recipe a day ahead.

Ingredients

Lime and coconut sorbet
Chocolate biscuits

Method

Main

1.For lime and coconut sorbet, combine sugar, glucose and 100ml water in a small saucepan over low heat, stir to dissolve sugar, bring to the simmer, then set aside to cool. Stir in remaining ingredients and refrigerate until flavours develop (overnight). Churn in an ice-cream machine, then freeze.
2.Whisk yolks and sugar in an electric mixer until pale and fluffy (4-5 minutes), transfer to a heatproof bowl and whisk over a saucepan of simmering water until warm and thick (3-4 minutes). Meanwhile, melt butter and chocolate in a separate heatproof bowl over a saucepan of simmering water, add cocoa and stir to combine. Fold one-third of yolk mixture into chocolate mixture to combine, fold in remaining yolk mixture and set aside to cool (8-10 minutes; mixture may become a little grainy). Fold in cream in batches until just combined. Pour into ten 180ml dariole moulds and refrigerate until firm (4 hours).
3.Meanwhile, for chocolate biscuits, beat sugar and butter in an electric mixer until pale (2-3 minutes), add egg and beat to combine. Stir in chocolate, then flour and vanilla, place on a sheet of plastic wrap, roll into a 4cm-diameter cylinder and chill until firm (1 hour). Remove plastic wrap, slice into 5mm rounds and place on an oven tray lined with baking paper. Bake until crisp (10-12 minutes), cool, crumble coarsely and set aside.
4.Dip chocolate moulds in hot water, loosen with a knife, invert onto serving plates, scatter with chocolate biscuit crumbs, dust with cocoa and serve with lime and coconut sorbet.

This recipe is from the September 2012 issue of .

Notes

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