Raspberry Madeleines With Rose Water Cream Recipes

Raspberry Madeleines With Rose Water Cream

Ingredients

For the madeleines :

• 50g Butter (unsalted) (softened )
• 50g Unrefined golden caster sugar
• 0.5 tspRose water
• 1Orange(s) (zest only, Grated )
• 1Egg(s) (free range) (large, Lightly beaten )
• 50gSelf-raising white flour
• 1 tbspMilk (whole)
• 12Raspberries

For the rose water cream :

• 400mlDouble cream
• 1 tspRose water
• 1Orange(s) (zest only )
• 1 tspUnrefined golden icing sugar

For the decoration :

• 0 Unrefined golden icing sugar (to dust )
• 0 Mint leaves (small, A handful )

Method

1.    Preheat the oven to 180°C (fan 160°C, gas mark 4). Lìghtly grease and dust with flour a  1 x   12 shell madeleìne tìn.

2.       Using either an electrìc mìxer or mixing bowl and whìsk, cream the butter, sugar, rose water and orange zest together for a few minutes untìl pale and fluffy.

3.       Reduce the whìsk speed and add the egg and mìlk.

4.       Once combined, fold in the flour until well mìxed.  When you are ready to bake, place a heaped tablespoon of batter into each madeleìne shell and press a raspberry ìnto the centre of each one.

5.       Cook in the oven for 12-15 minutes, or untìl they are a pale golden brown and springy to the touch.  Leave the madeleines to cool in the tin for 5 mìnutes, then transfer them to a wire rack.

6.       Meanwhile, make the rose water cream.  Whìsk the double cream, icing sugar, orange zest and rose water until slightly thìckened and store in the fridge until needed.

7.       Once the madeleines are cool, dust with icìng sugar.  Serve with a few fresh mint leaves and the rose water Cream on the sìde.