Chocolate and violet marquise

METHOD
For the espuma: heat the passion fruit puree to 60C, add the soaked gelatin and pour in a 500ml siphon, close and charge with 1 gas canister.

Shake well and refrigerate overnight.

Wash and top the strawberries, cut in 4 wedges.

Place the sugar, rosemary and sweet wine in a pan and bring to boil. Turn off and let cool down completely.

Add the strawberries and leave to infuse for 4-6 hours.

For the marquise: lightly grease an 8cm x 22cm (1-litre capacity) terrine. Line with plastic wrap, leaving the excess to hang over the sides.

Use an electric mixer to beat yolks and sugar in a heatproof bowl for 5 minutes or until thick and pale. Place bowl over a pan of simmering water (make sure bowl doesn’t touch the water). Add chocolate and whisk for 5-6 minutes until melted. Add butter one piece at a time, whisking between each addition until melted.

Remove from heat and fold in cocoa. Allow to cool down for 10 minutes.

Beat cream and violet essence until soft peaks form. Fold a little cream into chocolate mixture. Fold in remainder until combined. Pour into terrine, fold over plastic wrap to cover, refrigerate overnight.

Turn out terrine, cut into slices and top with strawberries and espuma.

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