Madeleine Wreath With Sour Cherry Mousse Recipes

CHERRY MOUSSE

Steps:

• In a large bowl, combine gelatin powder and cherries; fold in the whipped topping.

MADELEINES

Steps:

• Preheat the oven to 350 degrees F. Butter the madeleine molds and dust them with flour.
• Add the flour and baking powder to a medium bowl and whisk well.
• Add the eggs and the salt in the bowl of a stand mixer with a whisk attachment and whip at high speed until they triple in volume, about 3 minutes. Pour in the sugar and then the vanilla seeds. Continue beating for a few moments, and then add the lemon zest and juice Slow down the mixer to medium-low and gradually add the flour mixture. When all the flour has been incorporated, add the melted butter.
• As soon as the butter has been absorbed by the mixture, turn off the mixer and pour the batter into a large measuring cup. Pour the batter into the molds, filling each mold two-thirds of the way full.
• Bake the madeleines until the edges are golden brown, 13 to 14 minutes. Remove from the oven and unmold immediately. Cool on racks and dust with powdered sugar.

MADELEINES

Steps:

• Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.

HONEY TANGERINE GRANITA WITH SOUR CHERRY SYRUP AND FRESH RASPBERRIES

Steps:

• Granita:
• Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard.
• Syrup:
• Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature.
• Assembly:
• Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup.