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Betty Bossi Koch-Center
Earl Grey ice cream
For a madeleine tray with 18 holes, greased and floured
How it's done
Earl Grey ice cream
Heat the milk, teabags and salt in a pan, leave to steep for approx. 10 mins. Remove the teabags. Whisk the egg yolks and sugar in a bowl, pour in half of the milk, mix well. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve and into the cream in a wide stainless steel bowl, mix well.
Cover and freeze for approx. 3 hrs., puree with a handheld blender, freeze for approx. 2 hrs.
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs and beat until the mixture becomes lighter in colour. Mix in the orange zest and juice along with half of the chocolate (125 g). Mix the flour, baking powder and tea, stir into the mixture. Transfer the batter to the prepared tin.
Approx. 15 mins. in the lower half of an oven preheated to 180°C. Take the madeleines out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
Reheat the remainder of the chocolate, stir until smooth. Dip the madeleines a quarter of the way into the chocolate, sprinkle with the nuts and leave to dry on a rack. Serve the madeleines with the ice cream.
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