Ingredients
MADELEINE SPONGE:
Caster sugar 85g
Trimoline 35g
Eggs 100g whole
Plain flour 100g
Baking powder 4g
Lemon 1/2 zest
Mixed spices 5g
Olive oil 90g
HONEY BAVAROIS:
Milk 240g
Cream 240g
Honey 150g
Egg yolks 115g
Caster sugar 25g
Gelatine 14g
Whipped cream 500g
CREAM CHEESE ICE CREAM:
Milk 1l
Cream 200g
Milk powder 50g
Cream cheese 300g
Caster sugar 100g
Egg yolks 200g
Method
- MADELEINE SPONGE: Whisk whole eggs, lemon zest, caster sugar and trimoline for about 10 minutes until white and fluffy
- Carefully fold in sieved flour, baking powder and mixed spices
- Add olive oil and bake in a 40 x 25 x 5cm frame at 170°C for 10 minutes
- Remove from frame and let it cool
- HONEY BAVAROIS: Bring milk, 240g of cream and honey to the boil
-
Whisk egg yolks and caster sugar until white and fluffy
- Pour boiling milk over eggs, return to pan and cook to 85°C
- Pass through a chinois and add soaked gelatine
- Cool to 40°C and fold in whipped cream
- CREAM CHEESE ICE CREAM: Bring milk, cream, milk powder and cream cheese to the boil
-
Cream the egg yolks and the sugar together
- Pour the boiling milk over the eggs, place back in the pan and cook to 85°C
- Cool down and churn
- TO COMPILE: This dessert is built upside down
- Place a sheet of acetate on a tray and scatter the glacé cherries and mixed peel on
- Pour the honey bavarois in the frame then place the madeleine sponge on top. Freeze the entremet
- Flip over then peel the acetate sheet of
- TO SERVE: Cut to shape and glaze with apricot glaze and add a dollop of ice cream
