for 18 pieces

Earl Grey ice cream

3 dl	full-cream milk
2 bag	Earl Grey-tea
1 pinch	salt
3	fresh egg yolks
90 g	sugar
3 dl	full cream

Chocolate

250 g

dark chocolate, coarsely chopped

Batter

140 g	butter, soft
80 g	sugar
2 pinch	salt
2	eggs
1	organic orange, grated zest and 2 tbsp of juice
130 g	white flour
½ tsp	baking powder
1 bag	Earl Grey-tea, contents only

Chocolate coating

50 g	hazelnuts, finely chopped, roasted

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.

To freeze

Cover and freeze for approx. 3 hrs., puree with a handheld blender, freeze for approx. 2 hrs.

Chocolate

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.

Batter

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.

To bake

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.

Chocolate coating

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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