Type of dish
Temperature
- Warm
- Cold
- Room temperature
- Hot
Cuisine type
Additional culinary preparation
- Stocks
- Bakery
- Technique
- Dressings
- Sauces
- Garnishes
- Sweet
Meses de temporada*
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Rum baba, grilled pear, vanilla and hot chocolate foam

Ingredients
Elaboration
Nutritional information

4 h

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Allergens

Ingredients for 5 portions Calculate portions

Baba 400.0 g

Grilled pear sorbet 0.29 l

Rum soaked raisins cream 150.0 g

Chocolate decorations 0.05 kg

Hot chocolate foam 250.0 g

Light cream with rum and vanilla 200.0 g

Vanilla streusel 175.0 g

Ingredients for Baba (400.0 g) See Recipe

Goxo flour (W 170 - 200) 0.25 kg

Water 0.025 l

Sterilised milk 0.025 l

Table salt 1.25 g

Sugar 0.025 kg

Eggs 4.5 ud

Yeast 10.0 g

Butter 0.088 kg

Basic syrup 0.125 l

Ingredients for Grilled pear sorbet (0.29 l) See Recipe

Grilled pears 5.0 kg

Butter 0.05 kg

Dextrosa 10.0 g

Sugar 20.0 kg

Glycerine 12.5 g

Table salt 1.0 g

Ingredients for Rum soaked raisins cream (150.0 g) See Recipe

Corinto raisins 0.05 kg

Vanilla 0.125 ud

Negrita 0.001 l

Water 0.05 l

Sugar 0.015 kg

Ingredients for Chocolate decorations (0.05 kg) See Recipe

Black coating 70% 0.075 kg

Ingredients for Hot chocolate foam (250.0 g) See Recipe

Cream 0.075 l

Black coating 70% 0.1 kg

Egg whites 2.5 ud

Ingredients for Light cream with rum and vanilla (200.0 g) See Recipe

Sterilised milk 0.09 l

Vanilla 0.003 ud

Egg yolk 1.0 ud

Sugar 0.028 kg

Creamed corn 0.011 kg

Negrita 0.008 l

Ingredients for Vanilla streusel (175.0 g) See Recipe

Plain flour 0.06 kg

Sugar 0.05 kg

Ground almond 0.025 kg

Butter 0.04 kg

Vanilla 0.5 ud

Elaboration

For this dish, the following elaborations are needed:

SERVING

Place the vanilla cream on the plate in a tear shape.
Soak the baba with the rum, cut into two and place on top of the cream, placing one half over the other.
Place three slices of hot pear around the baba.
Decorate with some of the raisin cream and some macerated raisins.
Put some streusel on one side of the baba and on top a ball of grilled pears sorbet.
Place some drops of the hot chocolate foam and decorate with chocolate.

Nutritional information (1 portion)

Energy

17460.79

kcal

Carbohydrates

4185.28

Proteins

24.79

Lipids

61.04

Fiber 27.49 g

Saturates 30.38 g