Although Italians often link babà with the city of Naples, this dessert originated in the 18th century in France. Babà was brought to Italy in the 19th century by the chefs who had trained in France and worked in the kitchens of the wealthy families of Naples. So I thought about combining the two cultures and making a Baba au Limoncello, with lemongrass whipped ganache and strawberry confit. Enjoy!
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*recipe for 15-20 babas
● Lemongrass Ganache
100g heavy cream
1 gelatin sheet (2g)
2 lemongrass stalks
40g white chocolate, melted
100g coconut cream
10g limoncello
125g heavy cream
lime zest
● Baba Dough
50g heavy cream
95g milk
5g salt
20g granulated sugar
25g fresh yeast
305g pastry flour
3 medium eggs (150g)
90g softened butter
● Strawberry Confit
12g granulated sugar
4g NH pectin
100g strawberry purée
130g strawberry, diced
12g honey
● Limoncello Punch
lime zest
lemongrass
50g Limoncello
563g water
188g granulated sugar
● Assembly
strawberries
lemongrass
gold leaf
I bake you!
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