Ginger ann

SAMANTHA GINGER 19482 INGREDIENTS for 4 people: 50 g fresh ginger, lime, 100 g sugar, 2 Kiwis 2 firm, ripe passion fruit.

For madeleine: a lime, 125 g flour, 50 g of ginger, 2 large eggs, 125 g sugar, 125 g of butter.

Peel the ginger roots and cut them into slices.

In a saucepan pour 10 cl of water, sugar, ginger and lemon cut into rings.

Bring to a boil, then remove from heat, cover and leave to infuse for about 30 minutes.

Upon expiration of the time passed the syrup to the colander and squeeze well the ingredients.

Put the syrup on the fire to boil, and throw yourself through switch the kiwi cut into pieces; Let boil for about 30 seconds.

Withdrawn from heat and let cool.

Open the passion fruit, the pulp prelevatene and pass through a sieve.

Pour the juice to kiwi compote and store in the refrigerator for two hours.

Prepare madeleine: grease and flour the molds for madeleine.

Wash and dry the lemon and zest grattugiatene.

With the help of a garlic press, squeeze the roots of ginger to get a teaspoon of juice.

In a terrinetta beat the eggs with sugar until the mixture is fluffy and white.

Without stop whipping cream stir the lemon peel, ginger juice, flour and butter.

Spread the preparation into the moulds and place in the oven already warm (150ø.) for 30 minutes.

When cooked put the madeleine on a rack and let them cool down.

Serve with chilled Compote