Duo of Chocolate Marquise with Caramel Ice Cream

Instructions

1. For the Chocolate Marquises: Both the Dark and Milk Chocolate Marquise are made using the same procedure. Melt dark and milk chocolate separately in a clean and dry bowl over hot water, ensure it does not come in contact with any moisture.
2. Stir the softened butter and egg yolks into the respective chocolate and set aside.
3. Prepare an “Italian meringue” by cooking sugar and water to 120°C (250°F). Then while whipping the egg whites to a soft peak, pour cooked sugar slowly in a fine stream, whipping into the egg whites. (You can combine the two meringue recipes and divide when folding into your two chocolate mixtures.)
4. When the meringue is nearly cold, gently fold into respective chocolate batters.
5. Pour into your rings, one mousse in a larger mold and one in smaller mold if you like. Place in refrigerator. If you do not have rings molds you can prepare in a loaf tin pouring one on top of the other, thus having a layer effect when you slice your Marququise for serving.
6. When removing from rings or mould make sure to heat a little with your hands or blowtorch.
7. For the Caramel Ice Cream: Combine milk with 100 g sugar and egg yolks.
8. Make a caramel with the remaining sugar by cooking sugar in a dry pan. Do not stir, just melt and let brown.
9. Deglaze caramel with cream, add a hint of sea salt to taste, and bring to boil.
10. Add the caramel cream to egg mixture, boil and bring to 86°C (185°F), then chill in refrigerator overnight or until you are ready to churn it in ice cream maker.
11. Churn according to the instructions of your ice cream maker.