@chefneil84 recipes for this stunning dish. 

Dark chocolate marquise, coffee mousse, manuka honeycomb, pistachio ice cream.

Biscuit base:


  • 280g unsalted butter
  • 375g t55 flour
  • 100g x ground almonds
  • 150g icing sugar


  • Mix all together.
  • Shape into biscuits and bake 175’c for 12 mins.
  • Blitz, weight 400g biscuits to 200g melted butter and set.

Chocolate Marquise:


  • 280g 70% callebaut chocolate
  • 215g unsalted butter
  • 70ml water
  • 130g caster sugar
  • 175g egg yolks
  • 40g cocoa powder
  • 560g whipped cream


  • Melt butter, add chocolate and cocoa powder.
  • Whip egg yolks to sabayon.
  • Heat water and sugar to 121’c and pour over yolks, whip till cool.
  • Add chocolate and butter.
  • Fold in whipped cream and set in the biscuit mould.

Coffee mousse:


  • 125g milk chocolate
  • 2 shots espresso
  • 1 tblsp coffee essence
  • 250ml whipped cream
  • 75g egg yolks
  • 75g caster sugar
  • 50ml water


  • Melt chocolate to 32’c.
  • Whip egg yolks to sabayon.
  • Heat sugar and water to 121’c pour over eggs whip till cool.
  • Fold in cream, chocolate and coffee in that order.

Manuka Honeycomb:


  • 75g manuka honey
  • 300g caster sugar
  • 50g glucose
  • 50ml water
  • 13g bicarb soda


  • Heat everything to 160’c.
  • Add bicarb soda, whip in to foam.
  • Pour into lined tray.

Pistachio ice cream:


  • 250g milk
  • 65g caster sugar
  • 1 vanilla pod
  • 45g egg yolks
  • 75g cream
  • 75g pistachio paste


  • Heat milk and pour over yolks, cook to 65’c slowly.
  • Add cream and paste.
  • Freeze over night add to the paco jet next day.



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