Blood orange jellies with madeleines and chantilly cream
- Published: 14 Mar 17
- Updated: 18 Mar 24
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.
- Serves 6
- Hands-on time 40 min, oven time 10-12 min, plus chilling and cooling
Ingredients
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)
Method
- 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.
- Recipe from February 2017 Issue
Nutrition
- Calories
- 685kcals
- Fat
- 33.5g (20g saturated)
- Protein
- 8.8g
- Carbohydrates
- 81.4g (67.4g sugars)
- Fibre
- 0.7g
- Salt
- 0.8g
delicious. tips
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.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter