Name: Goat’s yoghurt sorbet with warm burnt honey madeleines
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 24
Ingredients: 90 gm honey; 100 gm butter, coarsely chopped, plus extra, melted, for brushing; 70 gm blanched almonds; 2 eggs; 25 gm caster sugar; grated rind of ½ lemon, Finely; 50 gm plain flour (1/3 cup); ¼ tsp baking powder; extra-virgin olive oil and thyme leaves, To serve; Goat’s yoghurt sorbet; 1 kg goat’s milk yoghurt; 250 ml each goat’s milk and pouring cream (1 cup); 175 gm caster sugar; 1 tbsp liquid glucose; rind of 1 lemon, Zested; ½ tsp dried lavender (see note)

Goat’s yoghurt sorbet with warm burnt honey madeleines

Australian Gourmet Traveller recipe for goat’s yoghurt sorbet with warm burnt honey madeleines by James Henry from Paris restaurant Bones.

Serves 24

Prep

Cook

25M

Total

1H 25M

“Goat’s yoghurt sorbet is one of my favourites because it’s so versatile,” says James Henry. “At Bones, we sometimes serve it with our version of a carrot cake, or with something as simple as strawberries and crisp clove meringue. We make our own goat’s milk yoghurt, but a good shop-bought one works well too. When you’re making the madeleines, make sure you caramelise the honey well; otherwise, the madeleines will be too sweet.” You’ll need to begin this recipe two days ahead to drain the yoghurt.

Ingredients

90 gm honey

100 gm butter, coarsely chopped, plus extra, melted, for brushing

70 gm blanched almonds

2 eggs

25 gm caster sugar

grated rind of ½ lemon, Finely

50 gm plain flour (1/3 cup)

¼ tsp baking powder

extra-virgin olive oil and thyme leaves, To serve

Goat’s yoghurt sorbet

1 kg goat’s milk yoghurt

250 ml each goat’s milk and pouring cream (1 cup)

175 gm caster sugar

1 tbsp liquid glucose

rind of 1 lemon, Zested

½ tsp dried lavender (see note)

Method

Main

1.For goat’s yoghurt sorbet, place yoghurt in a muslin-lined colander over a bowl, cover and refrigerate until whey has drained and yoghurt is very thick (36 hours; discard whey). Combine remaining ingredients in a saucepan and heat to just below the simmer over medium heat, stirring to dissolve sugar. Set aside to cool and infuse (1 hour), then strain into a bowl and whisk in drained yoghurt. Churn in an ice-cream machine and freeze until required. Sorbet is best eaten on the day it’s churned. Makes about 1.5 litres.

2.Cook honey in a small saucepan over medium-high heat until caramelised (2-3 minutes; be careful, honey will foam and rise). Dip base of saucepan quickly in cold water to stop cooking, set aside and keep warm.

3.Heat butter in a saucepan over medium-high heat, swirling pan occasionally, until nut-brown (3-4 minutes). Dip base of saucepan quickly in cold water to stop cooking, then set aside and keep warm.

4.Process almonds in a food processor until finely ground, then set aside.

5.Whisk eggs, sugar, lemon rind and a pinch of salt in an electric mixer until pale and fluffy (3-4 minutes), then gradually pour in warm honey and whisk to combine. Sieve over flour and baking powder, add ground almonds and fold to combine, then fold in warm butter. Madeleine batter can be made 2 days ahead and refrigerated until required.

6.Preheat oven to 180C. Brush large madeleine moulds with melted butter, spoon 1 tbsp batter into each (don’t overfill) and bake until golden and puffed (5-7 minutes). Remove madeleines from moulds, wipe out moulds and repeat with remaining batter. Serve madeleines warm with goat’s yoghurt sorbet drizzled with extra-virgin olive oil and scattered with thyme leaves.