KitchenCorner With Lisa Faulkner


Madeleine Hot Air Balloons


To celebrate the launch this summerof their very own hot air balloon, Belvoir asked Lisa tomake these rather fetching balloon influenced Madeleines. Delicious with a silky-smooth flavour, the pleasure is intensified by a glass of fragrant Belvoir Elderflower&RoseCordial.


Ingredients (Makes 12)


For the Madeleines 70g melted unsalted butter (plus 20g extra melted for greasing) 100g caster sugar 2mediumeggs, beaten 125g plain flour + a little extra for dusting 1tsp baking powder 2tbsp Belvoir Elderflower& RoseCordial


38 AUGUST2017 THECHELTONIAN


For the icing 150g icing sugar 1 tbsp Belvoir ElderflowerCordial a squeeze of lemon juice food colouring cocktail sticks paper piping bags 12 flapjack squares for ‘the baskets’


Method


1.Whisk the eggs andsugar until they are light andfluffy, (thewhisk shouldleave a ribbon trailon the surfaceof themixturewhen you lift it up). It needs toalmostdouble in volume –whichwill take about6 minutes in a standmixer. 2. Lightly foldin all theother ingredients. Leave tostandfor 20 minutes. 3. Meanwhile,brush themadeleine traywithmeltedbutter, leave to set, thendustwith a little flour,


knockingout any excess. 4. Preheat theoven to200°c/Fan 180°c/GasMark6. 5. Gently spoon themadeleine batter intothemoulds andbake for 8-10minutes until lightly golden. 6. Allowtocook in the tin for 5 minutes then turnoutontoawire rack tocool completely. 7. Mix the icing sugarwith the cordial andlemon juice until you have a smoothpipeable icing. Divide into4andmake them different colourswith food colouring. Spoon intosmallpiping bags andcutoff the tips sothey pipe nice andthin. 8. Pipe the icingover the madeleines tocreatepatterns. 9. Use a coupleof cocktail sticks insertedintothebaseof each balloon andskewer intoflapjack squares tomake themintohot air balloons.


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