Coffee, Vanilla and Liquorice Marquise with Atsina Cress

Ingredients - Makes 15 x 10g heart shapes

Ingredients of Marquise

• 75g whipping cream + approx 20g extra
• 5g ground coffee
• 1 punnet Atsina Cress
• Koppert Cress vanilla pod – scraped
• 50g Sâo Thomé chocolate (70% cocoa solids)
• 25g melted butter
• 10g cocoa powder
• 25g sugar
• 25g egg yolks
• 1 tsp liquorice paste

Ingredients for spent coffee sable - makes 20 approx. 4g each (spare dough or baked biscuits can be frozen)

• 20g butter - room temp
• 18g caster sugar
• 5g potato starch
• 5g cornflour
• 32g plain flour
• 5g cocoa powder
• ½ g salt
• 10g eggs
• 8g spent coffee grounds

Ingredients for garnish

• Mini mocha beans
• Atsina Cress
• Fine chocolate decoration

Method

Method for Marquise

• Place the cream, coffee, Atsina Cress and vanilla in a pan and bring just to the boil, immediately cover and leave to infuse for 30 minutes. Pass (yields around 50g), add it up to 70g with extra cream then refrigerate.
• Melt the chocolate and butter together then whisk in the cocoa powder and liquorice paste.
• Whip the egg yolks and sugar until light and fluffy to make a pâte à bombe.
• When the coffee infused cream is cold, whip to soft peak.
• Incorporate the warm melted chocolate and butter into the pâte à bombe.
• Fold through the whipped coffee infused cream
• Pipe into heart shaped moulds and freeze to set.

Method for spent coffee grounds sable

• Rub butter into sugar, potato starch, cornflour, flour, cocoa and salt until resembling breadcrumbs (can use food processor or mixer).
• Add the egg and spent coffee grounds, bind until it forms a dough, gather together, wrap and chill for an hour.
• Preheat oven to 160C.
• Roll out dough to 1.5mm thick. Cut in to heart shapes a suitable size to match the
• marquises, place on an air mat on a baking sheet, chill for 10 minutes then bake for approximately 12 minutes until crisp.
• Cool, then keep in an airtight box until ready to serve.

Method for garnishing

• Place each of the marquises on a chocolate sable heart.
• Add the chocolate garnish, holding in place with the mocha bean, and finish with a sprig of Atsina Cress. Serve.

Chef: Shona Sutherland