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Marquise of White Chocolate and Baileys

(with caramel Oranges)
225g (8 oz.) White Chocolate
2 tablespoons Honey
4 tablespoons Baileys
175g (6 oz.) Unsalted Butter
6 Egg Yolks
225ml (8 oz.) Cream

4 Large Oranges

Caramel Sauce:
175g (6 oz.) Caster Sugar
350ml (12 oz.) Boiling Water
Put the chocolate, honey, Baileys and butter in a bowl and microwave at medium until melted.
Stir in the egg yolks and leave in a cool place to cool but not set.
Whip the cream until stiff
Fold into the chocolate mixture.
Pour into a clingfilm lined loaf tin and leave in the fridge for several hours to set.
Peel and segment the Oranges.

Melt the sugar in a heavy pot and cook until nut brown.
Carefully add the boiling water, and cook together until all the caramel has dissolved.
Leave this to cool completely.
To serve cut a slice of the Marquise using a hot wet knife.
Arrange a slice of the Marquise on a plate.
Garnish with the Orange segments
Trickle the caramel sauce over the orange segments and serve.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef