Babas on exotic fruit puree and cream
very easy
50 mins
50 mins
Ingredients
- 5 g fresh yeast
- 75 g Flour
- 1 pinch Salt
- 1 egg (size M)
- 135 g Sugar
- 40 g soft butter
- 1 Organic Orange
- 1/2 Vanilla pod
- 1 Star Anise
- 1/2 Cinnamon stick
- 25 ml Rum
- 250 g Whipped cream
- 30 g Icing sugar
- 2 Bananas
- 3 Kiwis
- 1 Mango
- 7-10 Tbsp Fat and flour
Directions
- 1
Mix the yeast in 2 tablespoons of lukewarm water. Mix the flour with the salt and press a depression in the middle. Whisk the egg and pour into the hollow. Also add dissolved yeast and 10 g sugar. Knead into a smooth dough on a floured work surface. Knead in butter. Leave to rise for about 30 minutes.
- 2
Wash the orange, rub dry and peel the peel in zests. Bring to the boil with 250 ml water, 125 g sugar, spices and rum, simmer for about 1 minute and let cool for about 10 minutes
- 3
Spread the Mini Baba/Savarinform (18 troughs) with fat, dust with flour and fill up to halfway with the dough. Cover and leave to rise for about 1 hour. Bake Babas in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes.
- 4
Pour syrup through a fine sieve. Remove Babas from the oven. Pour the syrup over the still hot babas and allow to cool. Pour the syrup over the hot babas.
- 5
Whip the cream until stiff, pour in icing sugar. Pour into a piping bag with star-shaped spout. Peel bananas and kiwis and cut into small cubes. Cut the mango from the stone, peel the flesh and dice finely. Divide the fruit into 6 glasses and sprinkle cream on top. Put 1, 2 or 3 babas on a wooden stick and serve with the glasses
- 6
waiting time approx. 1 3/4 hours
Nutrition Facts
330 kcal
42 g
15 g
5 g
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