Recipe Savarin served in a glass, orange jelly, Sublime infused with Earl Grey

For
10 persons

To prepare this dish

Ingredient list: Baba dough
65 g Excellence whipping cream 35% fat
125 g milk
30 g sugar
6 g salt
33 g baking powder
405 g flour
200 g whole eggs
120 g butter, melted; Syrup for soaking
500 g water
1 zest orange
250 g sugar
10 g Earl Grey tea; Orange jelly
4 oranges, peeled and segmented
200 g orange juice
30 g sugar
4 g gelatine powder (200 Bloom); Earl Grey infusion
500 g Sublime, Cream with Mascarpone
50 g milk
6 g Earl Grey tea
45 g fine sugar

Elle & Vire products used: Excellence whipping cream 35% fat; Sublime, Cream with Mascarpone

1
Baba dough

Heat the cream, milk and sugar to 30°C, add the yeast. Using a flat beater, combine the flour and eggs until the dough is smooth and glossy. Add the cream, milk, sugar and yeast mixture and salt. Pour the hot butter onto the baba dough. Leave in a warm place for 20 minutes until the dough has risen. Finish kneading the dough, pipe into mini baba moulds. Leave to rise for 10 minutes. Place in an oven heated to 220°C then lower the temperature to 165°C.
2
Syrup for soaking

Infuse the tea and finely grated orange zest with boiling water and sugar for 10 minutes. Cool the syrup until warm, soak the savarins.
3
Orange jelly

Heat the orange juice and add the gelatine that has been softened in water.
4
Earl Grey infusion

Infuse the milk with the tea then strain. Whip the Sublime Whipping Cream with the infusion and the sugar at medium speed.
5
Presentation

Place a soaked baba into a glass. Add 2 – 3 orange segments and then the semi-set jelly. Transfer the Earl Grey infusion to a piping bag and pipe using a star shaped nozzle.