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Merveilleux au chocolat, clémentine au romarin

Serves : 4 people
Preparation : 1 hour
Cooking : 2 hours 30

Ingredients

Instructions

  • Making the meringue
    • Beat the egg whites in a mixing bowl, gradually adding the granulated sugar. Once the whites are glossy and stiff, gently fold in the powdered sugar using a spatula.
    • Pour the mixture into a piping bag, and pipe rounds about 8 cm in diameter and less than 1 cm thick onto a baking sheet lined with parchment paper. Personally, I use a pastry ring to make them nice and even. Use a small spoon to smooth out the meringues if necessary.
    • Bake for 2 hours at a low temperature (100 °C max). Store in a dry place.
  • How to Make Whipped Cream
    • Place a mixing bowl, the beaters from your mixer, and the crème fraîche in the freezer for 30 minutes.
    • Whip the cold crème fraîche, starting at low speed, then increasing the speed as the whipped cream begins to thicken. Gradually add the sugar and continue whipping until the cream is stiff.
      It is essential to have very stiff whipped cream for this recipe.

  • The Making of the Marvelous
    • Use a mandoline, a large knife, or a melon baller to make chocolate shavings on a plate.
    • Place a meringue on a dessert plate, then top it with whipped cream.
      Stack three or four meringues in this way, and finish with a layer of whipped cream.
    • Roll the dessert in the chocolate shavings, then place it upright on a dessert plate and sprinkle with more shavings.
      Refrigerate until ready to serve.
  • Preparing the clementine
    • Rinse the rosemary under water, then cut it into sprigs about the size of a clementine. Gently
      peel the clementines, remove the central "stem" without damaging the fruit, and insert a sprig of rosemary into each one.
      Make sure the clementine remains whole.
    • Preheat your oven to 180°C.
      Squeeze the mandarins and lemon into a small saucepan, and add the sugar. Bring to a boil over medium heat, and let it reduce slightly until it reaches a syrupy consistency.
    • In a skillet, melt the butter over medium heat, then add the clementines, basting them constantly with the melted butter for 5 to 10 minutes.
      Lower the heat so the clementines and butter don’t burn.

    • Once the clementines have browned slightly, pour the citrus syrup into the pan, mix well with the melted butter, and continue to baste the clementines for 5 to 10 minutes.
    • Place the clementines and juice in a baking dish, and finish baking in the oven for about 5 minutes.
      Remove when the juice has thickened to the consistency of a runny caramel.
    • Meanwhile, brown the walnuts in the pan you used to cook the clementines for about 5 minutes.
      Make sure the walnuts are well coated with the remaining butter and cooking juices.
  • Final assembly
    • Take the pastries out of the fridge, and place a clementine on each plate, then sprinkle with toasted walnuts.
      Spoon some citrus caramel over the clementine, and serve immediately.

    • Notes

    WHAT TO DRINK WITH THIS DELICIOUS CHOCOLATE DESSERT? A dry cider.