You cannot imagine my delight when Chef Rory Macdonald let us know he was sharing his Cherry Marquise recipe with us. What is a Marquise, you ask? It’s a delicious type of chocolate mousse and when it is made by Chef Macdonalds, it’s divine. Macdonald began his culinary journey with a National Diploma in Hotel Management. He knew that he would need to acquire the knowledge of running a business as well as culinary skills in order to have a successful career. During that time he worked at The Nutfield Priory in Greater London (a 5 Star Hotel) where he was introduced as a kitchen commis. He was soon chosen for a 4-year apprenticeship where he acquired skills in of all areas of the kitchen, most importantly, advanced Pastry Skills.
After the apprenticeship, Rory headed to the 2 Michelin star restaurant, El Cenador de Salvador. He knew no Spanish, but his desire soon had him speaking it fluently and in the position of Chef de Partie. He went back to London with the knowledge of traditional Spanish culinary arts, and molecular gastronomy.
In London, he worked under Chef Jn Tanaka at Pearl Restaurant, which features Modern French cuisine and soon became Senior Chef de Partie. He returned to Spain, this time to San Sebastian, to the three Michelin star restaurant, Arzak where he honed his skills in Molecular Gastronomy.
Rory’s New York adventure would soon begin under none other than Gordon Ramsay at The London Hotel. He began as a sous chef, and they were soon awarded two Michelin Stars. Just one year after, he was promoted to Executive Sous Chef.
In 2012 Rory joined Hakkasan, and opened their flagship New York City, where he created and developed menus to compliment their modern Cantonese cuisine. In October of 2012 they were awarded their first Michelin star within 6 months of opening. In December of 2012 Rory opened Hakkasan San Francisco, developing a menu, which suits a different market but still compliments their cuisine.
This Marquise is the ideal dessert for summer, Rainer, Brook and sour cherries are perfect right now so it is best to take advantage as their season is very short. This is paired with a bittersweet chocolate marquise [similar to a mousse] and an aged balsamic syrup. The acidity of the balsamic syrup balances the sweetness of the marquise and the cherries, and the coconut sorbet cleans the palate at the end.
“I like this dish because it’s a good way to illustrate that desserts do not have to always be sweet, and that sometimes savoury flavors, such as the balsamic reduction, can really enhance a dessert.” – Chef Rory Macdonald
- 375g Valrhona Caraibe chocolate 66%
- 250g Melted butter
- 166g Cocoa powder (sifted)
- 250g Sugar
- 250g Pasteurized Egg yolks
- 750ml Heavy cream
- 10 leave Gelatine
- Whip the heavy cream to soft peak, reserve in refrigerator.
- Over simmering water, melt the chocolate and butter in a large metal bowl
- Soak the leaves of gelatin, in iced water.*
- Place the sugar in a small saucepan, and with your finger gradually add enough water until it resembles ‘wet sand’.
- Heat the sugar to 121C, using a sugar thermometer
- While that is cooking, in a countertop mixer, with a whisk attachment, whisk up the egg yolks, continue whisking, until the temperature of sugar is reached, remove from heat and slowly add to the egg yolks without touching the whisk.
- Squeeze out the gelatin, and add to the egg yolks whilst they are still hot, continue whisking until room temperature.
- Meanwhile, fold the sifted cocoa powder into the chocolate mixture.
- When the yolks are room temperature, fold them into the chocolate mixture.
- When that is completely combined, gradually fold in the whipped cream in three stages. (this can be easier if you use your hands)
Hakkasan is located at 311 W 43rd St, New York, NY 10036, United States
Monday 11:30 am – 3:00 pm, 5:30–11:00 pm
Tuesday 11:30 am – 3:00 pm, 5:30–11:00 pm
Wednesday 11:30 am – 3:00 pm, 5:30–11:00 pm
Thursday 11:30 am – 3:00 pm, 5:30 pm – 12:00 am
Friday 11:30 am – 3:00 pm, 5:30 pm – 12:00 am
Saturday 11:30 am – 3:00 pm, 5:30 pm – 12:00 am
Sunday 11:30 am – 3:00 pm, 5:30–11:00 pm