Orange Marquise Recipes

CHOCOLATE MARQUISE

Steps:

• Break the chocolate into pieces and place in a heatproof bowl. Then assemble a bain-marie - do this by pouring a little water into a saucepan and placing the bowl over the water (making sure the water does not touch the bottom of the bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool a little.
• Meanwhile, place the butter and half the sugar into another large bowl. Using a tabletop mixer or electric hand whisk, beat until the mixture is really light and creamy, then beat in the cocoa powder.
• Separate the eggs (the whites can be frozen for another time) and put the yolks in a third bowl. Tip in the remaining sugar, then beat together until pale and creamy. To check if it's ready, make a figure-of-eight shape in the mixture with the beater - it should hold its shape for a moment. In a fourth bowl, whip the cream until thickened with soft peaks.
• Pour the melted chocolate into the butter mixture, and carefully stir through until it is well combined. Gently fold in the egg mixture. When this is amalgamated, stir in the whipped cream. Now line a 6.5 x 22cm tin with 3 layers of cling film, leaving a 10cm overhang.
• Spoon the mixture into a large piping bag with a large nozzle attached (see Gordon's steps, far right). Pipe a layer over the bottom of the tin, then cover this with a layer of After Eights (cut some in half to ensure they fit). Pipe over another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints and the tin is full, finishing with a chocolate cream layer. Fold over the cling film, then chill overnight or up to 2 days.
• Just before serving, place the marquise in the freezer for 10 mins to make it easier to slice. Place the tin, bottomside up, on a serving plate, slide off the tin, then peel away the cling film. If you have a blowtorch, quickly run the flame over the surface of the marquise to give it a glossy sheen. Alternatively, dip a palette knife in boiling water and smooth the surface that way. Use a serrated knife dipped in boiling water to cut the marquise into slices.

CHOCOLATE ORANGE MARQUISE

Steps:

• Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
• Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
• Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
• Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
• Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
• Sift the flour over the top and fold in.
• Scrape the mixture into the prepared pan.
• Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
• Bake for about 1 hour or until the cake is firm to the touch.
• Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
• To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
• Dust with confectioners sugar and decorate with stips of pared orange zest.

GRAND MARNIER FRENCH TOAST

Steps:

• Whisk first 6 ingredients to blend in medium bowl. Dip each bread slice into egg mixture and arrange in 13x9x2-inch glass baking dish. Pour remaining egg mixture evenly over bread. Let stand until egg mixture is absorbed, at least 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Place baking sheet in oven and preheat to 350&F. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add 4 bread slices to skillet and saut&until cooked through and brown, about 3 minutes per side. Place on baking sheet in oven to keep warm. Repeat cooking with remaining 2 tablespoons butter and 4 bread slices. Transfer French toast to 4 plates. Sift powdered sugar over. Serve with maple syrup.

MARQUISETTE

Steps:

• Stir wine, lemonade, lemon juice, syrup, and cognac together in a pitcher; refrigerate 8 hours to overnight. Garnish with lemon, lime, and orange slices to serve.

ORANGE MARQUISE

Steps:

• For Glaze: To melt chocolate, pour just enough boiling water over to cover. When soft to touch, carefully pour off water. Add Grand Marnier and 1 tablespoon of water. Combine well, remove pan from heat and add butter. Stir until smooth and shiny. Let cool.
• For Mousse: Boil orange rind in water for 5 minutes. Drain. Place rind back in saucepan with sugar and 2 tablespoons water. Cook over medium high heat until crystallized. Remove from saucepan immediately. Soak cake in 1/4 cup Grand Marnier for 10 minutes, then squeeze between hands.
• Melt chocolate in same manner as for glaze. Place chocolate over low heat and add egg yolks. Beat until well combined. Removed saucepan from heat and add butter gradually, beating until butter is incorporated. Add candied peel and fold in liqueur-soaked sponge cake.
• Fold 1/3 of the beaten egg whites into chocolate mixture and combine the rest of the egg whites carefully. Pour into buttered mold and refrigerate for 4 hours. To unmold, dip outside of mold in hot water for a few seconds and then invert onto a dish. Coat with cooled glaze and serve chilled.