TCIF – Thank Cake It’s Friday: Step 2

Mimi ON Apr 16, 2010 AT 11:25 am

Rhubarb Compote and Ginger Madelines

For the Rhubarb Compote; 

Pro Tip: High-heat cooking will help to keep the lovely pink colour 

400g rhubarb, chopped, approx 4 sticks
100g sugar
4 tablespoons water 

Place all the ingredients into a saucepan and cook on a high heat, making sure you stir continuously so not to catch and break up the Rhubarb. Once the Rhubarb is cooked and of thick compote consistency, take it off the heat and leave it to cool. 

For the Sabayon: 

Pro Tip: Save the egg whites for next week’s recipe by storing them in a container with clingfilm placed directly on top, a lid and then store in the freezer. 

3 yolks
2 tablespoons honey
3 tablespoons Grand Marnier
200g whipping cream 

Put the yolks and honey into a heat-proof, round bottomed bowl and place over a pan of simmering water. Whisk continuously. Once it’s thickened, remove the heat and continue to whisk until cold. 

Whisk cream and Grand Marnier to soft peaks and add a little into the Sabayon, stirring gently. Fold in the remainder and refrigerate. 

Cooking Instructions:
Pre heat the oven to 210°C/ gas mark 5. Grease (with butter) and flour the Madeline moulds and place 1 tablespoon of mix into each. Cook the mixture for 8- 10 minutes

While the Madelines are baking, fill your glasses with the compote and top with the sabayon. Take the Madelines out and leave to stand for a few minutes, then serve as I have and you’re ready to go! 

Please feel free to comment when you’ve tried out the recipe, I’d love to know what you think! 

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