Blood orange jellies with madeleines and chantilly cream
- February 2017
- Serves 6
- Hands-on time 40 min, oven time 10-12 min, plus chilling and cooling
The beautiful citrussy flavour of these jellies, served with zesty orange madeleines, is the perfect light ending to a heavy meal. Make them ahead of time for an easy dinner party dessert.
- 33.5g (20g saturated)
- 81.4g (67.4g sugars)
For the jellies
- 8-10 blood oranges (to yield 600ml juice)
- 200ml cava or prosecco
- 200g caster sugar
- 8 small sheets leaf gelatine (14g – I used Costa Fine Leaf)
For the madeleines
- 3 medium free-range eggs
- 100g caster sugar
- Finely grated zest 2 blood oranges (or regular oranges)
- 85g plain flour, plus extra to dust
- 4 tsp cornflour
- 1 tsp baking powder
- 100g slightly salted butter, melted and cooled, plus 25g to grease
- Icing sugar for dusting
For the chantilly cream
- 150ml double cream
- 3 tbsp caster sugar
You’ll also need…
- 2 x 12-hole madeleine tins
- 6 pudding glasses or 150ml pudding moulds, lightly greased with flavourless oil
- a piping bag (optional)
- Strain the orange juice into a pan, then add the cava/prosecco and the sugar. Stir over a low heat until the sugar dissolves. Meanwhile, soak the gelatine in cold water for 5 minutes.
- Take the syrup off the heat. Remove the gelatine from the water, squeeze out the excess, then add it to the syrup and stir until dissolved.
- Divide the jelly mixture among 6 glasses or moulds, then chill for 6 hours or until set.
- To make the madeleines, heat the oven to 190°C/170°C fan/gas 5. Put the eggs and sugar in a large mixing bowl or a stand mixer and whisk by hand/mix for 5 minutes or until very thick and moussey. Whisk in the orange zest.
- In a separate bowl, sift together the flour, cornflour and baking powder. Gently fold it into the egg mixture using a large spoon, then fold in the 100g melted butter. Put the mixture in the fridge for 15 minutes to thicken slightly.
- Meanwhile, brush the moulds of 1-2 madeleine tins with 25g melted butter and set aside for a minute or two until the butter has set. Sprinkle each mould with a little flour and shake around to coat. Tap out the excess.
- Pipe or spoon 2 tablespoons of the madeleine mixture into each mould to three-quarters full; you’ll have enough for 18 madeleines (you may need to bake in batches). Bake for 10-12 minutes until puffed up, slightly peaked in the centre and richly golden. Leave to cool in the tin for 1 minute, then carefully transfer to a wire rack and leave to go cold.
- When ready to serve, whip the cream and 3 tbsp sugar together until soft peaks form (see tips). Dust the madeleines with icing sugar and serve with the blood orange jellies and chantilly cream.
If blood oranges aren’t in season, use 600ml fresh sanguinello juice from a carton instead.
If you only have one madeleine tin, leave the rest of the mixture in the fridge until the first batch is done.
Try whipping 1 tbsp sweet marsala into the chantilly cream.
Make the jellies and madeleines up to 24 hours in advance. Keep the jellies in the fridge, covered, and the cooled cakes in a sealed container in a cool room.
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