Origin of dish:
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Type of cooking:
Preparation time: 35 minutes
Cooking time: 20 minutes
Ingredients (4-6) :Method: The day/night before:
Finely peel the orange and cut the peel into short, thin strips.
Blanch the peel in boiling water for 5 minutes.
Drain it and put it back on the hob over a low heat with a tiny amount of water and 2 tbsp of caster sugar.
Leave to crystallize and take off the heat.
In a saucepan, add the chocolate and Grand Marnier and heat over a low heat, stirring constantly, until smooth.
Add the sugar and stir until it has melted.
Leave the cream to cool and add the egg yolks one by one, mixing well between each one.
Crush the lady finger biscuits in a food processor and add to the mixture.
Also add the crystallized orange peel and the soft butter, cut into small pieces. Stir constantly so the mixture remains smooth.
Beat the eggs until stiff and add them carefully to the mixture.
Pour into a greased loaf tin and leave to set overnight.
To prepare the icing, finely grate the orange peel.
Melt the chocolate with a spoonful of water.
Add the butter, sugar and grated orange peel.
Heat it all in a bain-marie until smooth.
Remove the marquise from the tin by dipping the dry tin into hot water.
Top with cooled icing.
Serve with custard or Chantilly cream.