Château de Chenonceau is an extremely rich and luxurious dessert - befitting for Catherine - an Italian woman who became Queen of France.
For my lovely readers that don't have the luxury of time (because we're too busy making macaron), I've included store bought ingredients so that you can create an amazing dessert for a dinner party in less than a few hours.
Remember, when making macarons always store a few in the freezer so that you have some on hand to make this dessert - your guests will love you!
CHÂTEAU DE CHENONCEAU
INGREDIENTS FOR THE BASE
500 g gourmet chocolate ice-cream (preferably with bittersweet chocolate chips)
500 g gourmet coffee ice-cream (preferably with coffee bean chips)
1 pink macaron (I used fairy floss)
1 lemon madeira cake (with lemon buttercream)
2 tblspn Cointreau (to splash over the lemon madeira cake base)
3 tblspn Brandy (to ignite)
Unfortunately, I could only get a bar but it worked fine |
INGREDIENTS FOR THE ITALIAN MERINGUE
300 g Caster Sugar
75 g water
120 g Egg Whites
INGREDIENTS FOR THE RASPBERRY COULIS
1 punnet raspberries
2 tblspn icing sugar
1 tbsp lime juice
DECORATION
1 punnet blackberries
rose petals
MAKE THE BASE
1. Line a small pudding bowl or stainless steel bowl with cling film.
2. Scoop the coffee ice-cream into the bowl and smooth the base and sides until the bowl is lined. Place in the freezer.
You have to work fast here as the ice-cream melts extremely quickly |
Although, I took a photo with the macaron on its side I actually laid it flat |
The lemon buttercream on the cake was yummy so I left it on. If you have a round cake it makes this part of the process much easier but nonetheless the bar worked fine |
MAKE THE RASPBERRY COULIS
1. Place all ingredients in a food processor and blend until you have a sauce. Pour into a small jug and chill until ready for use.
1. Pour the egg whites into a Kitchen Aid mixer and insert the whisk attachment. Bring the caster sugar and water to the boil in a small saucepan.
2. When the sugar syrup reaches 115°C start whisking your egg whites into soft peaks.
3. As soon as the syrup reaches 118°C slowly pour the syrup into the beaten egg whites in a thin stream. Continue whisking the IM in the Kitchen Aid until cool enough to pipe.
The whisk should look like a bird's beak |
1. Remove the frozen base from the pudding bowl by gently pulling and removing the cling wrap. Set on a serving plate.
2. Pipe the Italian Meringue onto the frozen base.
4. Extinguish the flame and decorate with blackberries, rose petals and the raspberry coulis - bon appetit.
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