{"id":69247,"date":"2026-06-01T08:47:22","date_gmt":"2026-06-01T06:47:22","guid":{"rendered":"https:\/\/www.sosa.cat\/recetas\/madalena\/"},"modified":"2026-06-02T09:23:03","modified_gmt":"2026-06-02T07:23:03","slug":"madalena","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/madalena\/","title":{"rendered":"Madalena"},"content":{"rendered":"<p>&#8220;To pay tribute to these countries, we created the Raspberry and Lychee Madeleine XL. An entremet that celebrates one of the most prized fruits of the region: the lychee, a true delicacy for Asian palates&#8221; <strong>Jordi Bordas<\/strong><\/p>\n<p>The Madeleine XL is not a traditional madeleine. It borrows the iconic shell-like shape \u2014 that evocative mold rooted in classic French pastry \u2014 but fills it with a thoroughly contemporary technical and sensory language. This is Jordi Bordas\u2019 proposal for the Asian market: an entremet that celebrates lychee, an emblematic fruit of Southeast Asia, and confronts it with the bright acidity of raspberry and the citrus nuances of yuzu.  <\/p>\n<p>One more recipe in the series Jordi Bordas has developed specifically for Asia, always guided by his core principles: <em>gluten-free, lactose-free, rich in fiber<\/em> and built with ingredients of the highest technical precision.<\/p>\n<h2>Lychee and raspberry: two worlds that complement each other<\/h2>\n<p>Lychee is a fruit with a delicate and sophisticated profile: floral, sweet, with a soft acidity that makes it an ideal ingredient for fine pastry. In Asia, it represents much more than a flavour \u2014 it is culture, season, and tradition. Jordi Bordas understands this, which is why he doesn\u2019t hide it among other components: he places it at the center of the dessert, in two distinct textures that allow its full aromatic dimension to be explored.  <\/p>\n<p>Raspberry acts as a counterpoint. Its more intense and direct acidity awakens the palate, enhances the lychee\u2019s perception, and generates that dynamic balance that characterizes the finest entremets: no flavor dominates, all of them converse. <\/p>\n<h2>Technical elaborations: five layers, one discourse<\/h2>\n<p>The Madalena XL is formulated for *12 units* in the SilikoMart Madeleine XL 95 mold, and each dessert brings together five preparations that demonstrate why Jordi Bordas&#8217; recipes are designed for pastry chefs who are already technically confident.<\/p>\n<ul>\n<li><strong>Raspberry sponge cake:<\/strong> made with Adamance raspberry puree, which guarantees intense flavor, vibrant color and aromatic consistency. As the whipping protein <a href=\"https:\/\/www.sosa.cat\/en\/product\/albuwhip\/\" target=\"_blank\" rel=\"noopener\">Albuwhip,<\/a> is used \u2014 Sosa\u2019s powdered egg albumin that allows stable aerated structures to be built without fresh egg whites, with greater technical control and better performance in gluten-free and lactose-free recipes. <\/li>\n<li><strong>Raspberry and yuzu mousse:<\/strong> the combination of raspberry and yuzu is a precise aromatic decision. Yuzu, a Japanese citrus with a complex floral profile, contributes a different acidity from raspberry \u2014 more elegant and persistent \u2014 elevating the mousse to another level of sophistication. <\/li>\n<li><strong>Lychee gelling: <\/strong> <a href=\"https:\/\/www.sosa.cat\/en\/product\/agar-agar\/\" target=\"_blank\" rel=\"noopener\">Agar-Agar<\/a> provides a firm and thermo-reversible gelling, ideal for structures that must maintain their shape inside the mold. <a href=\"https:\/\/www.sosa.cat\/en\/product\/guar-gum\/\" target=\"_blank\" rel=\"noopener\">Guar Gum<\/a> acts as a bodying and stabilizing agent, improving the gel\u00e9e\u2019s texture and controlling syneresis. Together, they guarantee a clean, glossy lychee layer with a perfectly defined texture.  <\/li>\n<li><strong>Lychee cremeux with Propannacota and Guar Gum:<\/strong> The iota combined with <a href=\"https:\/\/www.sosa.cat\/en\/product\/guar-gum\/\" target=\"_blank\" rel=\"noopener\">Guar Gum,<\/a> it produces a lychee cremeux with body and persistence on the palate, without the rigidity typical of more conventional gelling agents. A texture that melts, accompanies, and never interrupts. <\/li>\n<li><strong>Chocolate couverture:<\/strong> the visual and aromatic closure of the entremet. The Valrhona couverture adds shine, external structure and that first sensory impression that anticipates the complexity of what is inside. <\/li>\n<\/ul>\n<h2>For pastry chefs who already master the entremet<\/h2>\n<p>This Madeleine XL is designed for professionals who understand the logic of a multi-layered entremet, who are familiar with gelification timings, temperature points, and assembly sequences. It is not a beginner\u2019s recipe \u2014 it is a recipe for technical deepening, where every ingredient has a specific function and where the result depends on precision at each step. <\/p>\n<p>If you want to discover another Jordi Bordas recipe for the Asian market, we invite you to explore <a href=\"https:\/\/www.sosa.cat\/en\/recipes\/petit-gateau-asia-by-jordi-bordas\/\" target=\"_blank\" rel=\"noopener\">Petit G\u00e2teau Asia,<\/a> another collaboration with Adamance where Alphonso mango and calamansi star in an equally technical, inclusive and visually stunning dessert.<\/p>\n","protected":false},"featured_media":69213,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"autor-receta":[1147],"receta-categorias":[280],"especialidad":[283],"tecnica-y-aplicacion":[745,751],"receta-dificultad":[1156],"receta-propiedades":[1158],"class_list":["post-69247","receta","type-receta","status-publish","has-post-thumbnail","hentry","autor-receta-jordi-bordas","receta-categorias-texturizing","especialidad-patisserie","tecnica-y-aplicacion-cream","tecnica-y-aplicacion-mousse-en","receta-dificultad-alto","receta-propiedades-sin-gluten"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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