INGREDIENTS
Sweetcorn puree
2 sweetcorn cobs, husk on
2 tsp black strap molasses or treacle
1 tsp white miso (shiro)
¼ tsp salt flakes
Pinch of sugar, to taste
Madeleine
50 g (1/3 cup) plain flour
2 tsp baking powder
¼ tsp salt flakes
2 tsp black strap molasses or treacle
40 ml extra virgin olive oil
2 large eggs
50 g (2 tbsp) sweetcorn puree,
plus extra
Coriander sauce
1 garlic clove, crushed
50 g coriander leaves
60 ml (3 tbsp) extra virgin olive oil
10 ml (2 tsp) rice wine vinegar
¼ tsp salt flakes
½ tsp white sugar
40 g (2 tbsp) crème fraiche
To serve
Popcorn shoots
Small or baby coriander leaves
Freshly grated Parmesan, optional
Miele accessories
Universal trays or Baking trays
METHOD
Sweetcorn puree
- Place the sweetcorn into the oven on shelf level 2 and cook on Fan Plus at 200°C for 20 minutes. Allow to cool then peel and remove the kernels.
- Place 1 ½ cups of sweetcorn kernels, molasses, miso and salt into a blender and process until smooth, scraping down the sides if needed. Press through a sieve, check the seasoning and add sugar if required.
Madeleine
- Grease a 12-hole madeleine pan and place on a universal tray.
- Sieve the flour, baking powder and salt into a mixing bowl.
- Make a well in the centre of the flour and add the molasses, olive oil, eggs and 2 tablespoons of sweetcorn puree. Stir until well combined and rest for 10 minutes.
- Place 1 heaped teaspoon of batter into each hole of the prepared madeleine pan and smooth out a little by tapping the tray firmly on the bench.
- Spoon a teaspoon of the extra sweetcorn puree on top of the batter and then another teaspoon of batter on top. Tap the tray lightly on the bench to spread the batter.
- Preheat the oven on Fan Plus at 200°C.
- Place the madeleines on shelf level 2 and bake for 8 minutes. Remove from the pan and place on a cooling rack.
Coriander sauce
- Blend the garlic, coriander, olive oil, vinegar, salt and sugar in a small blender until smooth.
- Add the crème fraiche and blend to combine.
To serve
- Place a small spoonful of coriander sauce on top of each madeleine and garnish with popcorn shoots, coriander leaves and Parmesan.
Hints and tips
- Cooked madeleines can be frozen and reheated in the combi steam Pro oven using Special Applications / Mix & Match / Gentle Reheat.
- Sweetcorn can be de-husked and steamed at 100°C for 5 minutes.
- Popcorn shoots can be sourced from specialty vegetable grocers.
APPLIANCE / FUNCTION
Miele
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