Kikkoman masters 20

Madeleine & Honey Bavarois

Sylvain Peltier
Serves: 26
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  • Caster sugar 85g
  • Trimoline 35g
  • Eggs 100g whole
  • Plain flour 100g
  • Baking powder 4g
  • Lemon 1/2 zest
  • Mixed spices 5g
  • Olive oil 90g
  • Milk 240g
  • Cream 240g
  • Honey 150g
  • Egg yolks 115g
  • Caster sugar 25g
  • Gelatine 14g
  • Whipped cream 500g
  • Milk 1l
  • Cream 200g
  • Milk powder 50g
  • Cream cheese 300g
  • Caster sugar 100g
  • Egg yolks 200g


  1. MADELEINE SPONGE: Whisk whole eggs, lemon zest, caster sugar and trimoline for about 10 minutes until white and fluffy
  2. Carefully fold in sieved flour, baking powder and mixed spices
  3. Add olive oil and bake in a 40 x 25 x 5cm frame at 170°C for 10 minutes
  4. Remove from frame and let it cool
  5. HONEY BAVAROIS: Bring milk, 240g of cream and honey to the boil
  6. Whisk egg yolks and caster sugar until white and fluffy

  7. Pour boiling milk over eggs, return to pan and cook to 85°C
  8. Pass through a chinois and add soaked gelatine
  9. Cool to 40°C and fold in whipped cream
  10. CREAM CHEESE ICE CREAM: Bring milk, cream, milk powder and cream cheese to the boil
  11. Cream the egg yolks and the sugar together
  12. Pour the boiling milk over the eggs, place back in the pan and cook to 85°C
  13. Cool down and churn
  14. TO COMPILE: This dessert is built upside down
  15. Place a sheet of acetate on a tray and scatter the glacé cherries and mixed peel on
  16. Pour the honey bavarois in the frame then place the madeleine sponge on top. Freeze the entremet
  17. Flip over then peel the acetate sheet of
  18. TO SERVE: Cut to shape and glaze with apricot glaze and add a dollop of ice cream
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