Mini Madeleines with chocolate and matcha served with Liquoriced
Recipe: Melissa Forti, Food-Styling: Mattia Risalti, Styling: Milia Seypel Photo: Oliver Schwarzwald
It will stay sweet,
and we keep on baking. The wonderful recipe comes again from the fabulous Melissa Forti. We developed the drink. It is based on oxymel and tea made from liquorice root, which gives the drink its name. This is because the thickened black juice of the liquorice root is also known as "liquorice". Licorice tastes similar to aniseed, which in turn goes perfectly with chocolate. Oxymel the other ingredient, is a traditional honey and vinegar based wild herb extract. We use "Wohl" from Kruut. Chamomile, peppermint, yarrow and meadow cumin form a rich essential combination that harmonises beautifully with the aniseed notes. The liquorice roots are infused and left to steep for a very long time so that, in addition to the sweetness, bitter substances are also formed, which in turn come into their own in the finish. The drink is stirred cold and thus loses its intensity. It is neither too sweet nor too bitter. The chocolate pepper as a topping completes the picture. The small long Pepper has a sweet earthy aroma and is reminiscent of a mixture of high-proof cocoa and liquorice. It is perfect for flavouring chocolate and sweet desserts. The typical tingling pungency of the pepper only sets in with a slight offset. The ethereal spiciness is almost comparable to menthol. It picks up the peppermint notes from the oxymel and underlines the quotation of a classic combination: chocolate and mint. It is a perfect fit!
The Madeleines:
INTERMEDIATE LEVEL of difficulty PREPARATION TIME.
35 minutes plus 9-10 minutes baking time and 1 hour rising time for the dough
INGREDIENTS for 30 madeleines
DOUGH
200g flour (type 00)
25g tbsp bitter cocoa
2 tsp matcha powder
7 g baking powder
1 pinch of salt
250 g eggs size L (room temperature)
150 g fine white sugar
225 g butter (room temperature)
115 g coarsely chopped dark chocolate
Silicone mould for Mini-Madeleines MATCHA-KUVERTÜRE
250 g coarsely chopped white chocolate
30 g butter
50 g cream
1 ½ tbsp matcha powder
1.For the pastry, mix the flour, cocoa, matcha powder, baking powder and salt and set aside.
2.Beat the eggs and sugar in a food processor until frothy - at least 5 minutes.
3.Turn off the machine and incorporate the flour mixture by hand, working from the bottom up.
4. Cover with cling film and leave to rest at room temperature for 1 hour.
5. Meanwhile, melt the butter and chocolate and leave to cool for half an hour.
6. Add the cooled chocolate mixture to the madeleine mixture, stir gently and leave to cool at room temperature for 30 minutes.
7.Preheat the oven to 160°C top/bottom heat. Using a small spoon or ice-cream scoop, fill the cavities of the tin up to ¾ full with the mixture.
8. Bake for about 9 minutes. Remove the tin from the oven and leave to cool for 5 minutes before removing the madeleines.
9. For the matcha couverture, melt the white chocolate in a bain-marie. Once melted, add the butter and finally stir in the cream.
10. Add the matcha powder and stir. The colour should be light and not too dark. Adjust the amount of powder to the desired colour intensity. Dip the tip of each madeleine into the matcha mixture and leave to cool.
Liquoriced - The Drink:
LEVEL OF DIFFICULTY medium-difficult
PREPARATION TIME 5 minutes
INGREDIENTS for 4 people
4 tsp liquorice root
60 ml boiling water
8 tsp "Kruut Wohl" (wild herb extract),
chocolate pepper
ice cubes
1. pour 60 ml boiling water over the liquorice roots and leave to cool. Strain through a sieve.
2. mix in "Kruut Wohl". Stir over ice, serve cold on ice. Garnish with chopped chocolate pepper and serve with an ice cube.
Recipe: Melissa Forti, Food-Styling: Mattia Risalti, Styling: Milia Seypel Photo: Oliver Schwarzwald