Olive oil and white chocolate
Madeleine sponge cake
ingredients :
- 225 g Eggs
- 138 g Almond powder
- 20 g Baking powder
- 3 g Cinnamon
- 215 g Flour
- 150 g Milk
- 150 g Extra virgin olive oil
- 5 Sicoly® lemon grated zest
- 195 g Sugar
- 200 g White couverting coating
process :
Whisk together the eggs, sugar and lemon zest until light and fluffy. Add the olive oil a little at a time. Then add the milk a little at a time. Mix together and sift the flour, cinnamon and baking powder. Add the almond powder and then add to the previous preparation. Finally, pour in the melted chocolate, just warmed (not too hot). Spread in a tray to 0.4cm thick and bake at 180ºC for 8 minutes.
Light
mandarin mousse
ingredients :
- 500 g Sicoly® mandarin juice
- 11 g Gold gelatine leaves
- 200 g Italian meringue
- 350 g Semi-whipped cream
process :
Heat a small amount of SICOLY® mandarin juice and melt in the gelatin leaves (previously soaked in cold water). Add the remaining juice. Then mix the previous mixture with the Italian meringue and, finally, the semi-whipped cream.
Lemon
cream
ingredients :
- 200 g Sicoly® sweetened lemon juice
- 260 g Sugar
- 25 g Gelcrem hot Sosa
- 300 g Eggs
- 1/2 Gelatine leaves
process :
Mix all the ingredients together with a hand blender. Heat to boiling point, stirring constantly. Remove from the heat, add the gelatin leaves and mix again with the hand blender. Leave to cool. Use.
Orange
glaze
ingredients :
- 1 g Saffron
- 1000 g Water
- 400 g Sugar
- 40 g NH pectin
- 40 g Sicoly® lemon juice 100 %
- 200 g Sicoly® orange juice
- Colorant à votre convenance
process :
Infuse the saffron in the water until a strong saffron flavour is obtained. Strain. Heat the water until warm. Combine the sugar and pectin and then pour into the water. Boil for 3 minutes, stirring. Remove from the heat and add the SICOLY® lemon juice. When almost cold, add the SICOLY® orange juice. Place in the fridge. Heat to 40°-45°C and pour onto the previously frozen cake.
Finishing
Pipe some lemon cream on top of the sponge cake and freeze. Fill the desired moulds with the mandarin mousse and add the sponge cake & lemon cream to cover. Freeze. Glaze with the orange glazing. Decorate with white chocolate decorations, gold leaf & crystallised herbs.