Darren Purchese’s Dark Chocolate & Orange Marshmallow Waffle

2ba16860a80331db5005a0259c2f52d1

The marshmallow is the toasted part of this, and who can resist toasted marshmallow! Chocolate and orange is a classic combo and, although simple, this creation feels like you are in a fancy restaurant


Ingredients
• 1 tablespoon icing sugar
• 4 thick waffles

For the chocolate and orange ganache:
• 225g barry callebaut dark 67% madagascan chocolate melts
• 90g unsalted butter, softened
• 1/2 orange
• 250ml thickened cream

For the marshmallow:
• 5 gold-strength gelatine leaves
• 2 egg whites
• 200g caster sugar
• 1 teaspoon liquid glucose
• 1/2 orange, for zesting

Method
For the chocolate and orange ganache:
1 Put the chocolate and butter in a tall plastic jug.
2 Grate the orange zest into a saucepan and add the cream. Bring to the boil over medium heat, then pour the mixture over the chocolate and butter.
3 Leave to sit for 20 seconds before blending to a smooth and shiny cream, using a hand-held blender.
4 Transfer the mixture to a clean plastic container and rest some plastic wrap on the surface so a skin doesn’t form. Leave at room temperature for a few hours to harden.

For the marshmallow:
1 Soak the gelatine in cold water for 2 minutes to soften. Squeeze to remove the excess water and discard the water.
2 Place the egg whites in the clean bowl of a freestanding electric mixer fitted with the whisk attachment, and start to whisk on low speed.
3 Place 75 ml water, the caster sugar and glucose in a small saucepan over medium heat and stir gently to dissolve the sugar and bring the syrup to the boil.
4 Turn the mixer with the egg whites to medium speed. Cook the syrup to 125°C, using a digital or sugar thermometer to check the temperature.
5 Slowly pour the syrup into the whisking egg whites – pour it in a constant stream down one side of the bowl to avoid the whisk.
6 Once all the syrup has been added, turn the machine to high speed.
7 Add the soaked gelatine to the hot saucepan. The residual heat will melt the gelatine, which can be added to the mixing bowl once it is fluid.
8 Whisk well until the mixture starts to cool and thicken, then grate in the orange zest.

To finish:
1 Add a spoonful of the ganache to the waffles, then spoon over some candied orange slices in syrup.
2 Top with a large dollop of orange marshmallow and lightly toast the marshmallow with a blowtorch or under a hot grill.
3 Dust with icing sugar and serve.

Recipe courtesy of Darren Purchese, extracted from Chefs Eat Toasties Too

 

 

Author:

The site for those with a gluttonous appetite for food and travel.

Leave a comment on The Wordrobe

This site uses Akismet to reduce spam. Learn how your comment data is processed.