Baba en verrine exotique
very easy
Ingredients
- 7-10 Tbsp Pour 6 pers
- 7-10 Tbsp Preparation: 1 hour - Cooking time: 1 hour 15 minutes - Fresh: 2 hours
- 225 g de farine
- 275 g de sucre
- 30 g de sucre glace
- 15 g de levure de boulanger
- 7-10 Tbsp 3 œufs
- 125 g de beurre (mou)
- 25 cl whole liquid cream (very cold)
- 1 gousse de vanilla
- 1 étoile de badiane
- 7-10 Tbsp ½ cinnamon stick
- 5 cl de rhum
- 1 orange non traitée
- 2 bananes
- 1 mangue
- 3 Kiwi
- 1 salt pinch
Directions
- 1
1 Dissolve the yeast in 5 cl of lukewarm water. In a bowl, mix the flour with the salt, dig a well. Beat the eggs into an omelette, pour them into the well with the sugar and the diluted yeast. Work until you get a smooth dough. Then add the butter in pieces. Let stand 30 minutes
- 2
2 Butter mini baba moulds and fill them at ¾ with dough. Leave to rise for 1 hour. Preheat the oven to 180 °C (gas mark 6). Bake the babas 10/15 minutes. Let cool and unmould
- 3
3 Remove the zest from the orange. Put it in a saucepan with 50 cl of water, the remaining sugar and the spices. Bring to the boil for 1 minute and let cool 10 minutes before filtering. Sprinkle the babas with this syrup.
- 4
4 Whip the whipped cream with the icing sugar. Peel the fruit, and dice the flesh into small cubes. Spread them in the bottom of 6 glasses and cover them with whipped cream. Prick 1, 2 or 3 babas on wooden picks, place them on the verrines and serve. (to see)
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