Lemon madeleines with gin and Dubonnet sorbet

Lemon madeleines with gin and Dubonnet sorbet
  • Serves icon Makes 24 madeleines
  • Time icon Hands-on time 20 min (plus chilling/freezing time). Oven time 8-9 min.

France-based food writer Debora Robertson’s recipe for lemon madeleines with gin and dubonnet sorbet is a delicious Anglo-French dessert created to celebrate the Queen’s Jubilee.

Check our our madeleines with lemon and herb drizzle.

Nutrition: Per madeleine

Calories
94kcals
Fat
4.6g (2.8g saturated)
Protein
1.1g
Carbohydrates
11.8g (8.4g sugars)
Fibre
0.2g
Salt
0.1g
Calories
94kcals
Fat
4.6g (2.8g saturated)
Protein
1.1g
Carbohydrates
11.8g (8.4g sugars)
Fibre
0.2g
Salt
0.1g

Ingredients

For the madeleines

  • 100g unsalted butter, plus 20g for buttering the tin, both melted
  • 100g plain flour, plus a little more for flouring the tin
  • 2 medium free-range eggs
  • 100g caster sugar
  • ½ tsp baking powder
  • Finely grated zest 1 unwaxed lemon

For the glaze

  • Juice ½ lemon (about 25ml)
  • 100g icing sugar

For the sorbet

  • 300g caster sugar
  • Juice 1 large orange (about 100ml)
  • Juice ½ lemon (about 25ml)
  • 6 tbsp Dubonnet
  • 3 tbsp gin
  • 1 medium free-range egg white

You’ll also need

  • 1-2 madeleine tins

Method

  1. To make the madeleines, brush the tin or tins well with melted butter. Dust with flour, tap out the excess, then chill.
  2. Whisk the eggs, sugar and a good pinch of salt until the mix is light and fluffy. Fold in the 100g butter. Sift the 100g flour and the baking powder into another bowl, then whisk in the lemon zest. Fold the flour mix into the egg mixture using a large metal spoon until just combined. Cover and chill for at least 2 hours, and up to 8 hours.
  3. Heat the oven to 170°C fan/gas 5. Use 2 teaspoons to drop the batter into the holes in the tin to about three quarters full. Bake small ones for 8-9 minutes (12-13 minutes for large ones) until risen and golden. Whisk the lemon juice and 2 tbsp water with the icing sugar. When the cakes are cool enough to handle, use a fork to dip them into the lemon glaze, then put them on a wire rack, scalloped-side up. Serve warm with scoops of the icy sorbet.
  4. To make the sorbet, put 300ml water and the sugar in a pan on a medium heat and stir until the sugar has dissolved. Pour into a bowl to cool, then chill. Mix in the rest of the ingredients, apart from the egg white, then churn in an ice cream maker (or see tips). When it looks almost done, whisk the egg white until just frothy and add to the mix – you don’t have to add this, but it helps to stabilise the mixture and makes it smoother. Scrape into a lidded plastic container and freeze until you’re ready to eat it.

delicious. tips

  1. No ice cream maker? Pour the chilled mix into a shallow plastic container, cover and freeze, ideally overnight. When frozen (it will still be fork-able) put the sorbet and egg white in a food processor and whizz until smooth. Return to the freezer until firm.

Recipe By

Debora Robertson

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