Grapefruit Madeleines with Rosemary Infused Scharffen Berger Chocolate Drizzle
Creator: Aimee Stout, California

Category: Dessert

Servings: 20 Madeleines

Adventure Ingredients: Grapefruit, Rosemary, Sea Salt

Ingredients:
1 grapefruit
3 eggs
3/4 cup butter plus 2 oz - softened
1 1/2 cups flour
1/2 tsp baking powder
3/ 4 cup sugar
1 pinch salt
62 % Cacao Scharffen Berger chocolate – 3 oz bar
1/2 c heavy cream
1 sprig fresh rosemary - chopped
Sea salt (optional)

 
Preparation:

Preheat oven to 450 degrees.

Using a grater or zester, grate 1/2 teaspoon of the grapefruit rind. Using a juicer, squeeze the juice from the grapefruit, measure out 1/4 cup. Place grated rind and 1/4 cup juice in large mixing bowl. Add in 3 eggs and 3/4 cup butter and mix with an electric mixer on high speed. When ingredients are completely blended, add the dry ingredients: flour, baking powder, sugar and salt.

Using the remaining butter, generously butter a madeleine pan and then fill each section 3/4 full with the batter. Bake for 10 minutes. Immediately after coming out of the oven, the madeleines will remove easily from the pan by using a knife tip to pry out of the pan. Allow to cool for 30 minutes on a wire rack.

Prepare a double boiler pan. Once water boils, turn heat down to low. Add the heavy cream and chopped rosemary. Heat for 10 minutes. Remove from heat and using a strainer, remove rosemary from the cream and pour into another bowl. Break the chocolate into pieces and combine with the heavy cream. Using a wisk to combine ingredients until completely melted. Drizzle over madeleines on wire rack. After drizzling each madeleine with chocolate, sprinkle with a pinch of sea salt. Allow one hour for chocolate to set before eating.