Special equipment: four 10-ounce mugs
For the chocolate: In an electric stand mixer
fitted with the whisk attachment, whisk the yolks and confectioners' sugar until doubled in volume. Using a double boiler
and chocolate. In a mixing bowl combine the honey, brandy, espresso, allspice, cinnamon and nutmeg
. Add the honey
mixture to the chocolate mixture and cook until liquid, 2 to 3 minutes. Add the yolks to the chocolate mixture and whisk until slightly thickened. Remove from the heat, then cool in the refrigerator for 20 minutes.
In an electric stand mixer fitted with the whisk
attachment, whisk the cocoa and cream to soft peaks. Fold the cooled chocolate mixture into the whipped cream
For the sauce: In a saucepot, heat the cream, 250 grams (8 3/4 ounces) of the sugar and the vanilla seeds. Cook until the milk
scalds. Whisk the remaining 250 grams (8 3/4 ounces) sugar and the eggs until light yellow. Temper the eggs with some of the hot cream and then add the yolk mixture to the pot. Cook until slightly thickened.
For the gelee: Bloom
the gelatin in some cold water, about 5 minutes. In a saucepot, combine the raspberry
puree, sugar, cranberries
and 200 milliliters (3/4 cup) water. Bring to a boil and cook until the sugar dissolves. Remove from the heat and add in the bloomed gelatin.
Divide the gelee among four 10-ounce mugs, then top with the chocolate marquis and finish with vanilla cream sauce