Earl Grey Madeleines with Raspberry Coulis

Ingredients

Raspberry Coulis:

100g raspberries 

30g sugar 

1 teaspoon Earl Grey tea 

Madeleines:

1 large egg 

45g sugar 

1 teaspoon Earl Grey tea 

55g cake flour

1/4 teaspoon baking powder

Pinch of salt

55g melted butter

Method

1. In a bowl beat together the egg and sugar until light pale and fluffy.
2. Add in the earl grey tea and beat lightly. Sift in the dry ingredients and fold gently.
3. Add in the cooled melted butter and fold lightly until everything is well incorporated.
4. Cover with cling wrap and let it rest in the fridge for 1 to 2 hours (the longer the better).
5. Brush madeleines baking tray with butter and let it rest in the fridge as well.
6. Preheat oven to 190°C then bake for 10 to 12 minutes or until the edges are golden and the hump have formed.
7. Remove from oven and cool completely before decorating.