Mama Baba

Making the recipe

Half-sphere molds, 3 cm in diameter. Recipe for 75 pieces.

Frozen puree without added sugar White peach

Frozen puree without added sugar Blood peach

Frozen puree without added sugar Lime

Ingrédients

Half-sphere molds, 3 cm in diameter. Recipe for 75 pieces.

Crumbly flour: 150 g
Fresh yeast: 12 g
Fleur de sel: 1.5 g
Fresh eggs: 75 g
Whole milk: 15 g
Eggs: 70 g
Butter 82% fat: 55 g
All-flower honey: 25 g

Sift the flour and place it in the mixer bowl with the yeast and salt.
Add the milk and some of the eggs. Knead for 12 minutes at medium speed until you obtain a smooth, elastic dough.
Gradually add the rest of the eggs while continuing to knead.
Heat the butter with the honey to 45°C.
Pour over the dough and knead until completely absorbed.
Cover the dough with plastic wrap and let rest for 30 minutes at room temperature.
Pipe about 5 g of dough into each mold using a pastry bag.
Let rise for 15 to 20 minutes at room temperature.
Bake at 160°C for 30 minutes with the oven door open.
Let cool and trim off any excess if necessary.
Ingrédients

2.5 cm spherical molds. Recipe for 60 pieces.

Sugar: 30 g
N.H. pectin: 2 g
Blood peach purée: 175 g
Lime purée: 30 g
Gelatin mass: 30 g

Mix the sugar and pectin together dry.
Sprinkle over the hot peach purée and bring to the boil.
Add the lime purée and bring back to the boil.
Add the gelatin and dissolve thoroughly.
Pour into molds and freeze.
Ingrédients

Recipe for 1 liter of sorbet.

Mineral water: 130 g
Atomized glucose: 45 g
Dextrose: 45 g
Sugar: 60 g
Sorbet stabilizer: 2 g
White peach purée: 518 g
Blood peach: 70 g
Lime purée: 130 g
Lime zest: 1 tsp

Dry mix the sugars and stabilizer.
Heat the water to 40°C, whisk in the powders.
Bring to a boil.
Cool to 40°C, add the purées and zest.
Maturation: 24 hours in the refrigerator.
Churn, set aside at –16°C.
Ingrédients

Recipe for 500 g of ganache.

35% fat cream: 260 g
Jasmine tea: 5 g
Blood peach purée: 110 g
Invert sugar: 10 g
Salt: 0.5 g
1/5 gelatin mass: 15 g
33% white chocolate: 100 g

Infuse the cream with the cold tea for 24 hours.
Strain and make up for any weight loss.
Heat the purée with the inverted sugar and salt to 60°C, then add the gelatin.
Melt the chocolate and emulsify with the purée.
Gradually add the infused cream, mixing with a hand blender.
Refrigerate for 24 hours.
Whip until smooth.
Ingrédients

Blood peach pulp: 200 g
Sugar: 55 g
Isomalt: 55 g
Agar-agar: 1 g

Mix all ingredients together and bring to a boil.
Cook over low heat for 5 minutes.
Cool in a container, then blend.
Spread into a heart shape using a stencil.
Drying: 60°C – 4 hours – open draft – maximum ventilation.
Store in an airtight container.
Ingrédients

Flour: 80 g
Sugar: 80 g
Butter: 80 g
Almond powder: 80 g
Lime zest: 1

Lightly cream the butter, then add the dry ingredients and zest.
Form into a roll, cover with plastic wrap, and refrigerate.
Grate the crumble onto a Silpat mat.
Baking: convection oven – 320°F – 16 minutes – 0% humidity.
Cool.

Assembly

Place a spoonful of whipped ganache in the center of the plate.
Use the spoon to make a hollow.
Arrange 5 babas and 5 balls of jelly.
Add a few pieces of crumble in an irregular pattern.
Make a quenelle of sorbet and place it in the center.
Finish with the shiso hearts and sprouts.