BABA AU ARRACK

BABA AU ARRACK

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Philip Khoury
Sean D’Almada-Remedios

  • Sub Category Name
    Combo
    Main Courses
    Hot Tea
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Blood Orange Jelly
  • Heat 50ml of orange juice to 60°C.
  • Soften gelatin in cold water and add to the heated juice.
  • Stir and strain and add the remaining juice.
  • Set 25g at the base of each glass.
DILMAH RAN WATTE
  • 1 tsp Dilmah Ran Watte Tea (add one extra for the pot)
  • 200ml freshly boiled water

Methods and Directions

Blood Orange Jelly
  • Heat 50ml of orange juice to 60°C.
  • Soften gelatin in cold water and add to the heated juice.
  • Stir and strain and add the remaining juice.
  • Set 25g at the base of each glass.
Baba Dough
  • Preheat oven to 170°C.
  • Mix all ingredients except the butter till a dough forms.
  • Gradually add the soft butter and mix till the dough becomes elastic.
  • Place dough into a deep tray and prove till doubled.
  • Bake for 20-25 minutes.
  • Slice at 13mm and use a circle cutter to fit the glass.
Baba Soaking Syrup
  • Bring all ingredients except the Arrack to a steady boil.
  • Remove from heat and cover.
  • Leave to cool then stir in Arrack.
Sandy Pistachio and Clove
  • Bring sugar and water to 118°C and stir in pistachio and clove.
  • Keep stirring until the mixture completely crystallises. Leave to cool.
Blood Orange Gel Swirl
  • Hydrate gelatin in cool water and add to warm juice.
  • Blend all ingredients and leave to semi-set before swirling into mould with a finger.
Honey Bavarois
  • Hydrate gelatin in cool water and add to warm milk and honey.
  • Let cool to room temperature and fold in lightly whipped cream.
  • Dispense into 3cm diameter half sphere flexipan moulds that have been swirled with blood orange gel.
Assembly
  • Place disk of baba cake over jelly and dispense enough soaking syrup to saturate it.
  • Cover with a thin layer of sandy pistachio clove crumb.
  • Place a glazed dome of honey bavarois and then the chocolate dome with holes cut out with heated piping tubes.
  • Garnish with baby basil.
DILMAH RAN WATTE
  • Boil the spring water to 100°C.
  • Place the tea in the teapot and pour the boiling water on the tea.
  • Stir well and brew for 3-5 minutes. Stir again, strain and serve hot.

ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 26/11/2024