Saltimbocca alla romanaThe Italians use a lot of veal in their cooking, especially in the northern regions.

Orange madeleines with mascarpone & raspberries

by Jo Pearson | Cuisine issue #155

Photo by Aaron McLean

Serves: 6Jo Pearson prepares a simple yet impressive three-course dinner for six

200g caster sugar, plus extra for sprinkling
50ml milk
140g butter
4 eggs
zest and juice of 1 orange
1⁄2 teaspoon vanilla paste or vanilla extract
250g flour
1 heaped teaspoon baking powder
200g mascarpone
300g raspberries
honey for drizzling

Preheat the oven to 175�C fan bake. Butter a Madeleine tin and sprinkle with sugar, tapping off the excess.

Put the milk and butter in a small saucepan and warm until the butter melts. Set aside to cool to room temperature then whisk in the eggs, zest, juice and vanilla.

Sift the flour and baking powder into a bowl then stir in the sugar. Whisk in the egg mix until smooth.

Spoon 2 tablespoons of the batter into each mould and bake for 10 minutes or until golden.

Serve warm with mascarpone, raspberries and a drizzle of honey.

Wine - Late-harvest riesling

Desserts | Sweets

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