Elle & Vire Recipes
for
6 people / 3 slices
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To make this dish

Ingredient list
Lime chantilly
592 g Excellence Whipping Cream 35% FAT
295 g mascarpone
23 g Zest of one lime
89 g caster sugar
Mint syrup
1094 g water
75 g trimoline
75 g fresh mint leaves
217 g Dark rum
543 g caster sugar
Baba batter
170 g whole milk
114 g Elle & Vire gourmet butter 82% FAT
7,5 g salt
21 g caster sugar
153 g eggs
45 g organic yeast
385 g plain flour
Mojito confit
132 g fresh lime juice
40 g trimoline
40 g fresh mint leaves
20 g Dark rum
192 g water
9 g NH pectin
66 g Raw Sugar
1 g xanthan gum
Marmalade
463 g mojito confit
137 g lime supremes
The fine products from Elle & Vire

The recipe,
step by step

  1. 1

    Lime chantilly

    Cold infuse for 24 hours. Whip with the whisk when needed.
  2. 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. 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. 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. 5

    Marmalade

    Delicately mix the ingredients (cold).
  6. 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.

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About the author ...

Jérôme De Oliveira

« Ça a été facile de devenir pâtissier parce que je voulais faire ce métier depuis tout petit. Je me suis dirigé vers une formation de pâtissier : un BEP, un bac pro, puis un BTM. Ensuite je suis monté à Paris au Plaza Athénée avec Christophe Michalak où j’ai appris plein de choses. Par la suite, j’ai décidé de descendre dans le sud pour m’installer ici à Cannes. J'ai ouvert il y a 4 ans ma deuxième boutique à Cagnes-sur-Mer où je travaille déjà avec une belle équipe d'une quinzaine de personnes en charge du laboratoire et des ventes. »

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