Whisky baba
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/2519170b4fd880d64afa7923e2c48e22.jpg?itok=8kqNa_J7)
Baba dough
ingredients | preparation |
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Place the flour, butter, sugar, salt and yeast in the mixer. |
Smoked whisky syrup
ingredients | preparation |
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Boil the water with the sugar and infuse the vanilla. |
Passion fruit jelly
ingredients | preparation |
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Warm up part of the purée. |
Coffee jelly
ingredients | preparation |
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Warm up part of the coffee. |
Coffee and hazelnut praline whipped cream
ingredients | preparation |
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Bring the cream to the boil and and infuse the ground coffee. |
Caramelised banana
ingredients | preparation |
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Caramelise the sugar and deglaze with the water. |
Hazelnut crumble
ingredients | preparation |
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Cut the butter into small cubes and chill in the fridge. |
Assembly
ingredients | preparation |
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Measure out the passion fruit jelly into the glasses and chill until it gels. |
Suggestions/tips
I recommend using a good whisky for this dessert; in this case the smoked whisky gives the dessert a strong personality. |