Remember
the marquise? As promised here's the end of the story.
The
original recipe suggests you blend the raspberries to make your
coulis, reserving some for decoration. You don't need to use a
blender to achieve this is if you're using frozen raspberries. Once
defrosted they are really easy to “mash” with a fork and then
pass through a sieve. I transferred the coulis to a squeezy bottle –
much easier to control when serving.
To
serve - get yourself organised. I took half of the marquise
(remember I froze it in two pieces) and placed it in the fridge as I
served the main course.
Have
your serving plates ready. You'll need a jug of boiling water and a
chef's knife. Dip your knife into the water, wipe the knife and then
cut a slice (portion size to suit your guests). The knife is HOT –
use dry kitchen roll to cover the sharp end of the knife and slice
through the marquise evenly using both hands – this way you'll
protect yourself and get a perfect slice.
No
need to worry about the freezer life of the remaining half – an
impromptu visit to Son and Dil (much nicer than the mouthful of
“daughter-in-law” and the nickname has stuck). I always try and
take something nice - I must have known - I packed a small cool bag
and transported the marquise and frozen raspberries, ready to eat or
stay frozen. It stayed frozen.
I
left instructions for serving and the feedback, two days later …
“Well, the choccy wokky doo dah was loverly – not too rich at
all. Sliced well which made it easy to dress with sauce …
loverly!”
You
might realise that the feedback is a verbatim quote – two
“loverlys” is a good score, I'll take that any day of the week.
I've
just realised that it proves that the marquise travels well too. A
candidate for your next posh dessert whether at home or away.
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