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Add a photomini madeleine con panna cotta e miele
servings
These madeleines are best eaten when just baked, so plan to unmold the panna cottas just before madeleines come out of the oven. The batter for the madeleines can be made 3 hours ahead, then chilled, covered.
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Ingredients
- For the panna cotta:
- 2 teaspoon unflavored gelatin (from a 1/4 -ounce envelope)
- 4 cup plus 2 tablespoons heavy cream
- 1/2 cup whole milk
- 1/2 cup sugar
- Honey, preferably honeydew, for drizzling
- For the Madeleines:
- 3 1/2 tablespoons butter, melted and cooled, plus more, softened, for brushing molds
- 1/2 cup plus 1 tablespoon unbleached all-purpose flour plus more for molds
- 1 large egg
- 1 large egg yolk
- 2 1/2 tablespoons sugar
- 1/8 teaspoon fine sea salt
- 1 1/2 tablespoons honey, preferably orange blossom
- Special equipment: 2 mini madeleine pans with 12 ( 1-teaspoon) molds each
Directions
- To make the panna cotta: In a small bowl, sprinkle gelatin over 1 2 tablespoons of water. Let stand until gelatin softens, about 1 minute.
- Meanwhile, in a heavy medium saucepan over medium heat, whisk together 1/2 cup of milk plus 2 cup of cream, and sugar. Bring mixture to a boil, whisking frequently to dissolve sugar; remove from heat. Whisk in gelatin, whisk the reminig cream til stiff pick, and whisk gently in the warm cream mix, put over low heat for 5 minutes
- Pour mixture into 4 small bowls or ramekins and chill, covered, ( do not cover it until are cold) set, at least 4 hours.
- To make the madeleines: Heat oven to 400° with rack in center. Butter and flour molds.
- In the bowl of an electric mixer fitted with the whisk, beat together egg, egg yolk, sugar and salt on medium-high speed until mixture is thick, about 4 minutes; add orange blossom honey and beat 1 minute more. Fold in flour, then fold in melted butter.
- Fill madeleine molds 3/4 full. Bake until golden around edges and cake tester inserted into center of a madeleine comes out clean, about 7 minutes.
- To serve: While madeleines are baking, turn out panna cottas onto serving plates. Turn out madeleines onto a rack. Drizzle panna cottas with honey. Serve with warm madeleines.
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