-
1
Combine the apples, honeydew, water, sugar, orange juice, lemon zest and lemon juice in a 2-quart, heavy saucepan.
-
2
(The amount of sugar varies depending on the sweetness of the honeydew.
-
3
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.)
-
4
Bring the mixture to a boil over medium-high heat, reduce the heat to medium low, and simmer uncovered for 20 minutes.
-
5
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).
-
6
Transfer to a clean container and refrigerate until thoroughly chilled, at least 2 hours.
-
7
Stir the Champagne into the soup.
-
8
Ladle into 6 small chilled bowls, and garnish with additional chopped basil and 2 Madeleines per serving.
-
9
Serve immediately either as a first course or a dessert.
-
10
10 tablespoons (6 ounces) unsalted butter, melted
-
11
2 eggs
-
12
1/2 cup sugar
-
13
Pinch salt
-
14
6 tablespoons sifted cake flour
-
15
1 teaspoon lemon zest
-
16
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.
-
17
Combine the eggs, sugar, and salt in a medium-sized mixing bowl.
-
18
Place the bowl over a pot of gently simmering water and stir constantly.
-
19
Once the ingredients are warmed through and the sugar has dissolved, remove the bowl from the heat.
-
20
Using an electric mixer, beat the mixture until it is pale yellow, light, and slightly thickened.
-
21
Fold in the sifted flour, remaining butter, and lemon zest.
-
22
Use a small spoon to drop a generous tablespoonful of batter into each mold of the prepared pans.
-
23
Bake until the batter is set like a cake and golden brown, about 12 to 15 minutes.
-
24
Release the madeleines from the pans and cool on a parchment paper lined cooling rack.
