BABA AU ARRACK

Methods and Directions

• 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.

• 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.

• Bring all ingredients except the Arrack to a steady boil.
• Remove from heat and cover.
• Leave to cool then stir in Arrack.

• Bring sugar and water to 118°C and stir in pistachio and clove.
• Keep stirring until the mixture completely crystallises. Leave to cool.

• 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.

• 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.

• 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.

• 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.