Cold infuse for 24 hours. Whip with the whisk when needed.
2
Mint syrup
Blend the mint leaves with the trimoline in a food processor to obtain a mint paste. Boil the water with the caster sugar. Then add the mint paste. Leave to infuse for 5 minutes. Add the dark rum when cold.
3
Baba batter
Heat the milk, butter, salt and sugar mixture to 45°C, then add the yeast and eggs. Then pour the mixture over the flour in the bowl of a stand mixer. Beat until it becomes a smooth batter. Butter a fluted brioche mould. Pipe in 300g of batter per mould. Leave to rise at 28°C for 30 minutes. Bake at 170°C for 15 minutes, then lower the temperature to 155°C and continue to bake for around 30 minutes.
4
Mojito confit
Boil the water with the mint paste and leave to infuse for 5 minutes.
Strain through a fine sieve and add the lime juice. Add the pectin NH and brown sugar, then bring to the boil. Blend the rum with the xanthan gum (without heating) until the texture is smooth and glossy.
5
Marmalade
Delicately mix the ingredients (cold).
6
Finishing touches
Once the baba itself has cooked and cooled down, soak it in the syrup at 40°C for about 10 minutes so that the syrup reaches the centre of the baba. Drizzle with hot liquid glaze. Using a knife, cut out the centre to form a cavity. Pipe in the whipped cream using a ‘Saint-Honoré’ nozzle (circular with a V-shaped cutaway on one side). Place the marmalade in the centre to garnish the cavity. Decorate as you wish.
Recipes
