Coffee, Vanilla and Liquorice Marquise with Atsina Cress

Ingredients and method

Ingredients - Makes 15 x 10g heart shapes

Ingredients of Marquise

Ingredients for spent coffee sable - makes 20 approx. 4g each (spare dough or baked biscuits can be frozen)

Ingredients for garnish

Method

Method for Marquise

Place the cream, coffee, Atsina Cress and vanilla in a pan and bring just to the boil, immediately cover and leave to infuse for 30 minutes. Pass (yields around 50g), add it up to 70g with extra cream then refrigerate.
Melt the chocolate and butter together then whisk in the cocoa powder and liquorice paste.
Whip the egg yolks and sugar until light and fluffy to make a pâte à bombe.
When the coffee infused cream is cold, whip to soft peak.
Incorporate the warm melted chocolate and butter into the pâte à bombe.
Fold through the whipped coffee infused cream
Pipe into heart shaped moulds and freeze to set.

Method for spent coffee grounds sable

Rub butter into sugar, potato starch, cornflour, flour, cocoa and salt until resembling breadcrumbs (can use food processor or mixer).
Add the egg and spent coffee grounds, bind until it forms a dough, gather together, wrap and chill for an hour.
Preheat oven to 160C.
Roll out dough to 1.5mm thick. Cut in to heart shapes a suitable size to match the
marquises, place on an air mat on a baking sheet, chill for 10 minutes then bake for approximately 12 minutes until crisp.
Cool, then keep in an airtight box until ready to serve.

Method for garnishing

Place each of the marquises on a chocolate sable heart.
Add the chocolate garnish, holding in place with the mocha bean, and finish with a sprig of Atsina Cress. Serve.

Chef: Shona Sutherland

Gastronomical masterpieces