Madeleines with Blood Orange Syrup & Mascarpone
Recipe provided by Callum Hann
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Prep Time: 15 mins Cook time: 30 mins
6-8
Autumn, Winter
Is there a better duo than apple and rhubarb when it comes to dessert? We don’t think so!
Ingredients
- 4 Granny Smith apples, peeled, cored and thinly sliced
- 3 sticks of rhubarb, cut in 2cm pieces
- Custard
- 2 eggs
- 3/4 can coconut milk
- 40g coconut sugar
- 1 tsp vanilla extract
- 2 tbs cornflour
- Crumble
- 1 cup plain flour
- ¾ tsp baking powder
- 40g coconut sugar
- 80g desiccated coconut
- 100g butter or coconut oil
- 50g almonds (optional)
Method
- Pre-heat oven to 180℃.
- Place rhubarb in saucepan with ¼ cup water and 1 tsp sugar. Heat until rhubarb softens. Scatter sliced apple in an oven proof dish and place stewed rhubarb on top.
- Place all custard ingredients into a saucepan and cook until sauce thickens and resembles custard. Pour custard over the apple and rhubarb.
- Place all crumble ingredients into a food processor and mix until mixture resembles crumbs.
- Sprinkle crumble over custard and bake for 30 mins. Serve immediately with thick cream or ice cream!