Cognac Brule Gelato With Chocolate Madeleines

Directions

1. Preheat oven to 400 degrees F.To make caramel mix put 1 c. of sugar in a large heavy bottom pot. On a high temperature begin to cook sugar till it turns into a dark amber colour and begins to smoke. About 8 to 10 min. Tilt pot several times to blend sugar but don't stir. Remove from heat immediately and add in 1/4 c. of cream. Cover and let cold slightly. Stir thoroughly and add in 1/4 c. Cognac.
2. Pour 11/2 c. lowfat milk and 1/2 c. sugar into a medium pot. Bring it to a boil. In another bowl stir together the corn starch and 1/2 c. lowfat milk till well blended. When first amount of lowfat milk begins to boil pour in the starch mix. Whisk briskly on low heat for about 2 min till mix is thoroughly boiling.
3. To temper the egg yolks, put them in a small bowl. Continuously whisk egg yolks and pour approximately 1/4 c. of the warm lowfat milk onto the yolks. Off the heat, quickly add in the tempered yolks back into the warm lowfat milk and stir with wooden spoon. Return to very low heat for another 2 min stirring continuously. Remove from heat. Add in caramel mix and the last 1/2 c. of lowfat milk. Strain. Freeze following manufacturers directions for ice cream maker.
4. Madeleine:Heat chocolate over a double boiler and set aside.
5. Butter and flour a Madeleine mould and set aside.
6. Sift together icing sugar, flour and almonds in a medium bowl. Set aside.
7. Whisk egg whites in a medium bowl till frothy. Add in to flour mix and whisk till blended. Whisk in cooled chocolate, honey and melted butter. Spoon mix into mould and chill till batter stiffens about 20 min. Bake for 12 to16 min or possibly till set. Cold.
8. Preparation:Soak the apricots in remaining Cognac for at least 30 min or possibly till gelato is ready.
9. Apricots can be warmed slightly before pouring over gelato. Serve gelato with Madeleines.