90 votesChef Xavier Mathieu prepares a special recipe for vanilla ice cream accompanied by honey Madeleine cookies and orange biscuits for Hostellerie le Phebus’ special guest, American newsman and politician Pierre Salinger, who is particularly fond of this dish. There are three components to complete this recipe: vanilla ice cream, honey Madeleine cookies, and orange biscuits. Plan to make the ice cream a day before serving this dish so that the mixture freezes nicely and all you need to do is scoop it out and arrange it with the cookies and biscuits when everything is ready. To make the ice cream, you need an ice cream maker or sorbet machine. To make the Madeleine cookies, you need a special Madeleine tin pan, which will shape the cake into scallop shells, and which distinguishes it from other similar sponge cakes and light cookies.
A really pleasurable French dessert, this is a blissful treat for both adults and children. Vanilla, honey, and orange are a divine trio of flavors that create a symphony in the palate. The cold and creamy vanilla ice cream acts as a base or backdrop while the honey Madeleine and orange biscuits serve as rhythm and melody.
In Marcel Proust’s literary masterpiece In Search of Lost Time, a bite of Madeleine cookie opened a gate in the narrator’s memory and consciousness, which led to an endless stream of remembrance and reflection. Known as the “Madeleine episode,” the cookie became a symbol of the magical moment that suddenly creeps in, triggered by a seemingly mundane act such as drinking tea or taking a whiff of the wonderful aroma of cookies that were served during one’s childhood. In the novelist’s own words:
“No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure invaded my senses…”
To make the vanilla ice cream, bring the milk, cream, and vanilla to a boil. Mix the egg yolks and the sugar using a blender or whisk to get a nice homogenous mixture. Add the milk mixture to the egg mixture and blend the two together over a low flame. Stir gently for around seven to eight minutes. Pass the mixture through a sieve to strain. Wait for the mixture to cool down a little before putting it in the ice cream maker or sorbet machine for ten or fifteen minutes.
To make the honey Madeleine, put honey in the mixing bowl and add 200 grams of melted sugar. Add six egg whites and blend or whisk them until light and frothy.
In another bowl, mix together icing sugar, flour, and ground almonds with a spatula. When the whites are nice and frothy, add the dry ingredients to the honey and egg white mixture. Fold them in together gently to incorporate. If you mix them too vigorously, too much pressure will make the egg whites collapse. Place the mixture in the Madeleine mold and cook it in the oven for three to four hours.
To make the orange biscuits, place half a liter of milk in a saucepan, add chopped orange rind and vanilla pods with the seeds removed. Add butter and almonds. Stir gently over low heat and let cool.
Whisk together four egg yolks with 250 grams of sugar. Add 125 grams flour. Mix until stiff and frothy. Use spatula and blend milk and egg mixture together until you get an even and smooth consistency with no lumps. Pour in the non-stick baking mold. Let the mixture settle for fifteen minutes and as soon as the oven is ready, pop them in for half an hour.
In a dessert dish, place a scoop of vanilla ice cream. Arrange honey Madeleine and orange cookies and serve.
