Madeleines with Mango and Pineapple Sorbet

Caramelize the sugar in a pan and then deglaze with water. Then stand and let cool down. Put the pineapple and mango pieces in a blender and add the sugar syrup. Then place the mixture in an ice cream maker for about 20 minutes.

If you don't have an ice cream maker, put everything in a metal bowl and freeze it. Stir the mixture again and again at intervals of 5 - 10 minutes until ice crystals form.

Beat the eggs with the sugar until a thick foam and mix the flour, baking powder and the orange peel. Mix the honey, milk and butter and add to the egg mixture. Fold in the flour mixture in portions. Cover the dough in the refrigerator for a few hours or overnight.

Preheat the oven to 190 ° C. Brush a madeleine mold with butter and dust with flour. Fill the hollows with a tablespoon of dough each. Press a raspberry in the middle and bake the madeleines in the oven for 5 minutes. Then turn off the oven for a minute. Then bake for another 5 minutes at 160 ° C. When the madeleines are golden, take them out of the oven and let them cool