Fruit Baba – Blueberry and Pomegranate

Methods and Directions

• Heat the milk, add in the yeast.
• Add flour, sugar and salt in a bowl.
• Pour the liquid and eggs into the bowl and mix.
• When the dough starts to be good, add in the butter.

• Boil some water and add the tea. Cover for a few minutes.
• Drain the infusion.
• Take some soft butter (or cream cheese) and the tea and put into the cutter machine.
• When the butter (or cream cheese) is ready, use a drainer. No need to have leaves.

• For the syrup, boil the water, sugar and add the tea.
• Take the mould, any one, small, long, depend the one you will use later, fill the dough at 25%.
• Prove the dough until it reach nearly the top of the mould.
• Cook the baba at 170°C.
• The small will be ready fast.
• For the big mould check it by yourself.
• The baba must be really dry and cook.
• More they will be dry more they will be nice.
• Dip the baba inside the syrup, not too hot, they will explode.
• The syrup must be warm.
• When ready, take them out.
• For the crystalized tea leaves:
• Boil the water and add the green tea leaves.
• Drain the leaves and let them dry, no water.
• Brush with the egg white and deep them into the sugar.
• Put the leaves nicely on the tray and let them becoming crunchy.
• It takes 2 or 3 days.
• As soon as the baba are ready to use, use a piping bag for the whipped cream, cut some fruit, mint.