• Main
  • Recipes
  • Chilled Basil-Champagne Fruit Soup with Madeleines (Emeril Lagasse) Recipe

Chilled Basil-Champagne Fruit Soup with Madeleines (Emeril Lagasse) Recipe

Posted by
Rate It!
Chilled Basil-Champagne Fruit Soup with Madeleines (Emeril Lagasse)
Add your photo!
Ingredients
10
Count
Nutrition
114
Calories
Total time
70
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Combine the apples, honeydew, water, sugar, orange juice, lemon zest and lemon juice in a 2-quart, heavy saucepan. (The amount of sugar varies depending on the sweetness of the honeydew. If the honeydew is very sweet, use 3/4 cup of sugar, but if it doesn't seem as sweet, increase the sugar to 1 cup.) Bring the mixture to a boil over medium-high heat, reduce the heat to medium low, and simmer uncovered for 20 minutes.
  2. Remove the pan from the heat, add the basil to the pan and puree with an immersion blender, or in small batches in a blender (be sure to use caution when blending hot liquids in a blender). Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.
  3. Stir the Champagne into the soup. Ladle into 6 small chilled bowls, and garnish with additional chopped basil and 2 Madeleines per serving. Serve immediately either as a first course or a dessert.
  4. Madeleines:
  5. 10 tablespoons (6 ounces) unsalted butter, melted
  6. 2 eggs
  7. 1/2 cup sugar
  8. Pinch salt
  9. 6 tablespoons sifted cake flour
  10. 1 teaspoon lemon zest
  11. Preheat the oven to 325 degrees F. Butter 2 madeleine pans (with 12 molds each) using 2 tablespoons of the melted butter, and set the pans aside.
  12. Combine the eggs, sugar, and salt in a medium-sized mixing bowl. Place the bowl over a pot of gently simmering water and stir constantly. Once the ingredients are warmed through and the sugar has dissolved, remove the bowl from the heat. Using an electric mixer, beat the mixture until it is pale yellow, light, and slightly thickened. Fold in the sifted flour, remaining butter, and lemon zest.
  13. Use a small spoon to drop a generous tablespoonful of batter into each mold of the prepared pans. Bake until the batter is set like a cake and golden brown, about 12 to 15 minutes. Release the madeleines from the pans and cool on a parchment paper lined cooling rack.
  14. Yield: 24 cookies
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 113.78 Kcal (476 kJ)
Calories from fat 0.08 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 16.77mg 1%
Potassium 218.91mg 5%
Total Carbs 28.92g 10%
Sugars 27.25g 109%
Dietary Fiber 0.85g 3%
Protein 0.96g 2%
Vitamin C 22.3mg 37%
Calcium 14.1mg 1%
Amount Per 100 g
Calories 63.31 Kcal (265 kJ)
Calories from fat 0.04 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 9.33mg 1%
Potassium 121.82mg 5%
Total Carbs 16.09g 10%
Sugars 15.16g 109%
Dietary Fiber 0.47g 3%
Protein 0.54g 2%
Vitamin C 12.4mg 37%
Calcium 7.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top