Ontario Strawberries Recipe
Madeleine cake, elderflower whipped pastry cream, vanilla crumble and strawberry sorbet.
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Ingredients
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Madeleine Cake
Elderflower Whipped Pastry Cream
Vanilla Crumble
Strawberry Sorbet
Method
Madeleine Cake
Prepare the Batter
Preheat the oven to 375°F (190°C). Melt the butter and let it cool slightly. In a mixing bowl, whisk together the sugar and eggs until pale and fluffy. Gradually stir in the melted butter and vanilla extract. Fold in the flour and baking powder until just combined.
Bake
Spoon the batter into madeleine molds and bake for about 10-12 minutes or until golden. Let cool before removing from molds.
Elderflower Whipped Pastry Cream
Whip the Cream
In a mixing bowl, combine the heavy cream, elderflower cordial, powdered sugar, and vanilla extract. Whip until soft peaks form. Refrigerate until ready to serve.
Vanilla Crumble
Prepare the Crumble
In a bowl, mix together the flour, sugar, and vanilla extract. Cut in the butter until the mixture resembles coarse crumbs. Spread on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, until golden brown. Let cool.
Strawberry Sorbet
Make the Sorbet
Blend the hulled strawberries with sugar and lemon juice until smooth. Pour into a shallow dish and freeze for about 4 hours, stirring every 30 minutes until fully frozen.
