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)
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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