Madeleine & Honey Bavarois

Desserts Food
Sylvain Peltier
26 Servings
Caster sugar 85g
Trimoline 35g
Eggs 100g whole
Plain flour 100g
Baking powder 4g
Lemon 1/2 zest
Mixed spices 5g
Olive oil 90g
Milk 240g
Cream 240g
Honey 150g
Egg yolks 115g
Caster sugar 25g
Gelatine 14g
Whipped cream 500g
Milk 1l
Cream 200g
Milk powder 50g
Cream cheese 300g
Caster sugar 100g
Egg yolks 200g
  1. MADELEINE SPONGE: Whisk whole eggs, lemon zest, caster sugar and trimoline for about 10 minutes until white and fluffy
  2. Carefully fold in sieved flour, baking powder and mixed spices
  3. Add olive oil and bake in a 40 x 25 x 5cm frame at 170°C for 10 minutes
  4. Remove from frame and let it cool
  5. HONEY BAVAROIS: Bring milk, 240g of cream and honey to the boil
  6. Whisk egg yolks and caster sugar until white and fluffy

  7. Pour boiling milk over eggs, return to pan and cook to 85°C
  8. Pass through a chinois and add soaked gelatine
  9. Cool to 40°C and fold in whipped cream
  10. CREAM CHEESE ICE CREAM: Bring milk, cream, milk powder and cream cheese to the boil
  11. Cream the egg yolks and the sugar together
  12. Pour the boiling milk over the eggs, place back in the pan and cook to 85°C
  13. Cool down and churn
  14. TO COMPILE: This dessert is built upside down
  15. Place a sheet of acetate on a tray and scatter the glacé cherries and mixed peel on
  16. Pour the honey bavarois in the frame then place the madeleine sponge on top. Freeze the entremet
  17. Flip over then peel the acetate sheet of
  18. TO SERVE: Cut to shape and glaze with apricot glaze and add a dollop of ice cream