By Sarah Adams
Rhubarb Compote, Grand Marnier Sabayon with Ginger Madelines
I particularly like this dessert as you can make the three components in advance, even cook the Madelines and warm them up again if desired. Plus any left over will make the perfect tea time treat!
Recipe serves 4
For the Ginger Madelines;
Pro Tip: Make the Madeline batter in advance, preferably the day before, but at the very least let it have 2 hours in the fridge.
Ingredients:
65g caster sugar
2 eggs, large
1 yolk
65g flour, plain
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon vanilla extract
1/2 orange, zest only
75g butter
Gently melt the butter and leave to cool. Whisk the eggs, yolk and sugar until they’re slightly fluffy. Then sift in the flour, baking powder and ginger and add the orange zest and vanilla. Mix all the ingredients together and gradually pour in the cooled butter.
Stop mixing as soon as the butter is in and leave the mixture in the fridge for at least two hours (preferably overnight)