Toulouse Violet Ice Cream and MadeleinesTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Baking time: 40 minutes
Freezing time: 30 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:305 kcal
Proteins:5.1 g
Fats:19.6 g
Carbohydrate:28.2 g
Fibers:0.3 g
Sugar:19.2 g
Cholesterol:191.7 mg
Sodium:100 mg
Calcium:71.9 mg
Energy:2824 kcal
Proteins:47.5 g
Fats:181.1 g
Carbohydrate:261.2 g
Fibers:2.5 g
Sugar:177.4 g
Cholesterol:1775.3 mg
Sodium:926.4 mg
Calcium:666 mg
SIMILAR RECIPES
Chocolate Ice Cream with Anise-Scented Orange Carpaccio
Vanilla Ice Cream with Quick Cinnamon Crumble
Mango Sorbet with Ginger-Scented Dried Fruit and Pear Tartar
Strawberry Raspberry Freshness
Passionfruit Cassata (Cassata de maracuja)
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Toulouse violet ice cream
750
g
liquid cream
750
g
milk
10
crystallized violets
16
egg yolks
200
g
granulated sugar
**Toulouse violet madeleines
400
g
butter
480
g
granulated sugar
400
g
flour
8
eggs
12
g
baking powder
15
crystallized violets
METHOD
Ice cream
- In a saucepan over high heat, bring the cream and milk to a boil.
- Remove from the heat, add the violets and stir. Let rest for a few minutes.
- In a bowl, beat the egg yolks and sugar together with a mixer until thick and pale; then mix in the still hot milk-cream mixture.
- Return to the heat and cook, stirring constantly, until the mixture has thickened enough to coat the back of a wooden spoon.
- Remove from the heat, let cool, pour into an ice cream maker and process for about 30 minutes.
Madeleines
- In a bowl, whisk together the eggs and sugar until light and thick.
- Add the flour and baking powder, then mix in the melted butter and the coarsely crushed violets.
- Pour the batter into well-buttered madeleine molds and bake in a preheated 180° C (350° F) oven for 7 minutes. Unmold and cool on a rack.
Serve the madeleines warm with the slightly softened ice cream, presenting them as in the photograph or as you wish.
