Lamb Fat and Parmesan Madeleines
Prep. Time:
20 minutes
Baking Time:
20 minutes
Total Time:
20 minutes
Serves:
Makes 12 madeleines
In Season 22 of Top Chef ™ we saw Tristen decide in a moment of brilliance to use spare lamb fat to make madeleines. I tried it and it's wonderful. Here is my version of Tristen's madeleine recipe.
Ingredients
75 g lamb fat, clarified
70 g self-rising flour, plus extra to dust
2 tbsp. rosemary powder
40 g hot honey
3 eggs, separated
50 g Parmesan, finely grated
2 Tbsp. Greek yogurt
Instructions
Preheat oven to 350º F. If you can lay hands on a Silpat Perfect Madeleine Mold, you will never, ever regret it. Otherwise, you'll need to grease the holes of a more traditional madeleine tin and dust with flour, tapping out any excess.
Melt clarified lamb fat and honey in a small pan; cool for 10min. Meanwhile, in a large bowl using a handheld electric whisk, beat egg yolks until pale, thick and doubled in volume.
Whisk the egg whites until stiff.
Using a large metal spoon, gently fold fat mixture into egg yolks. Next fold in flour, rosemary powder. Parmesan, yogurt and 1/4tsp salt until combined. Carefully fold in the egg whites. Divide between molds.
Cook for 15-20 min until risen and golden. Cool in tin for 5min. Firmly tap tin on a surface to loosen the madeleines, then carefully invert on to a wire rack to allow them to fall out on to the rack. Cool before serving.
