Recipe Original recipe by Sébastien Faré, Maison de la Crème Culinary Advisor

To prepare this dish

Ingredient list

Limoncello Baba

8 pieces baba
400 g water
200 g sugar
1 lemon
vanilla powder

Sublime with Vanilla

400 g Sublime, Cream with Mascarpone
35 g granulated sugar
1 pinch vanilla powder

Presentation

50 g Limoncello
1 grapefruit
2 oranges
8 leaves squares cut out of chocolate sheets
10 g candied lime and lemon zest

Elle & Vire products used

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Limoncello Baba

   Make a syrup with the water, sugar, grated lemon zest and a pinch of vanilla powder. Add the lemon juice when the syrup is warm. Soak the babas in the syrup at 40°C (104°F) and infuse overnight.

    

2. 2

   Sublime with Vanilla

   Whip the Sublime cream, sugar and vanilla powder in a mixer at medium speed.

    

3. 3

   Presentation

   Peel and segment the oranges and grapefruit. Pour the limoncello over the babas, add the whipped Sublime with vanilla, the chocolate square and the candied zest. 

Do you need help?

Do not hesitate to contact our chefs

A few words about the author…

Sébastien Faré

Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.