Lime, bergamot, lychee and fresh herbs iced baba
A creation of Florence Lesage
World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.
Ingredients
Pâte à baba
195 g T55 flour
5 g Fine salt
14 g Caster sugar
11 g Fresh yeast
135 g Whole eggs
90 g Whole milk
45 g Unsalted butter
Soaking syrup
1,8 L Water
1 Lemon
1 Orange
250 g Brown sugar
150 g Caster sugar
10 g Fresh mint
Green tea and fresh herbs granita
570 g Water
80 g Caster sugar
30 g Organic green tea
6 g Fresh mint
Lychee icing
30 g Cornflour
100 g Caster sugar
3 g Pectin NH
70 g Gelatine mass (10 g gelatine + 60 g water)
Lychee and tequila sorbet
20 g Dextrose
40 g Atomised glucose
100 g Caster sugar
100 g Water
3,4 g Sorbet stabiliser
35 g Lemon puree
25 g Tequila
1/3 Vanilla pods
Decoration
Fresh Oranges and Bloody Oranges
Fresh Litchis
Atsina Cress
100% bergamot puree
The Andros Chef 100% bergamot puree is part of the purees you must have in your citrus assortment. Without added sugar, it has a bitter and sour taste, raising the amaze of desserts, mousses and sorbets. Could be also used in savory dishes as a marinade. Packed in a 1kg tub.
Discover our products range 100% pureePreparation steps
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Baba dough
Pour the flour in the mixer vessel then clearly split the salt, sugar and fresh yeast. Add the eggs and mix. Gradually pour in the milk. Stop mixing and corner well the sides and the mixer’s blade. Mix for one more minute and add the cold melted butter. Corner and mix again a last time. Mold in savarin pallets molds (15g/mold). Let rise for an hour at about 30 °C. Bake at 160°C until slightly amber-coloured (about 15 to 20 minutes). Remove the baba from the mold and carry on the baking until a nice ambered coloration (5 to 10 more minutes). Allow the baba to dry for about 1 to 2 h in the oven.
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Soaking syrup
In a saucepan, weigh out the water and the purees. Peel the lemon and the oranges and cut them into pieces. Add the brown sugar, caster sugar and mint. Warm over at low heat, then skim from time to time. Once a light broth has been reached, strain this syrup and set aside.
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Green tea and fresh herbs granita
Make a syrup with the water and sugar. Brew the chopped mint and the tea in the syrup for 10 minutes. Strain. Once cooled, add the puree. Mix. Freeze. Make a coarse-grained granita.
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Lychee icing
Heat the 450g of lychee puree at 40°C. Gradually add the beforehand mixed together powders. Boil for 1 minute. Add the gelatine mass cut into small cubes. Add the second load of the lychee puree. Mix. Cool down.
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Lychee and tequila sorbet
Mix the solids (50% of the sugar, the glucose and the dextrose). Heat the water at 40°C. Mix the sugar with the stabiliser and add at 50°C. Cook at 70°C. Cool down to 30°C. Let cool for 4 hours. Add the purees and the alcohol, mix. Churn and set aside to serve.
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Assembly
Dip the frozen babas into the soaking syrup warmed at 85°C. Flip them regularly so as to have an even soaking Slightly drain then freeze. Work out the icing. With a pick, soak the babas into the icing. Drop them on a lightly greased guitar paper sheet. Chill the serving glasses. Place the granita at the bottom of the glass, then carefully drop the baba. Garnish with the fruits and fresh herbs. Place a quenelle of lychee sorbet on the baba.
