Jasmine Tea Apricot Ginger Alunga™ Baba

Jasmine Tea Apricot Ginger Alunga™ Baba

Chef Ramon Morato offers an update to the Classic Baba au Rhum using Cacao Barry Alunga™ Milk Chocolate in this alcohol-free take on the traditional and timeless dessert. His innovative, upscale version can be adjusted to your liking by using a different tea or other liquid or experimenting with different fresh fruits. Adjust it for the season or to reflect current trends - the possibilities are endless!

Baba dough

Used products: Baba dough

  • 14.1 oz
    whole wheat flour
  • 4.9 oz
  • 0.8 oz
  • 0.7 oz
  • 0.3 oz
  • 1.2 lb
    whole egg(s)

Preparation: Baba dough

  1. Place the flour, butter, sugar, salt and yeast in the mixer.
  2. Add a small amount of the eggs until you obtain a thick dough. Then knead until elastic.
  3. Add the rest of the eggs at intervals.
  4. Leave to rest at room temperature until the dough doubles in size.
  5. Work the dough for a few seconds and, in the form of discs, portion into the moulds so that each is half full.
  6. Ferment in the warmer at around 28ºC.
  7. Bake in the oven at 170/180ºC.

Jasmine tea and apricot syrup

Used products: Jasmine tea and apricot syrup

  • 2.0 lb
  • 1.4 oz
    jasmine tea

Preparation: Jasmine tea and apricot syrup

  1. Bring 900 g of water to the boil and infuse 40 g of jasmine tea for around 4 minutes.
  2. Filter and measure out the necessary 750 g.

Used products: Jasmine tea and apricot syrup

  • 1.7 lb
    jasmine infusion
  • 1.1 lb
  • 10.6 oz
    apricot puree

Preparation: Jasmine tea and apricot syrup

  1. Mix the jasmine infusion with the sugar and bring to the boil.
  2. Incorporate the apricot purée and when the mixture reaches around 80ºC immediately pour over the baba cakes.
  3. Soak the baba cakes until they are completely hydrated.
  4. Strain and place to one side.

Custard base

Used products: Custard base

  • 14.1 oz
    fresh milk
  • 3.5 oz
  • 3.5 oz
    egg yolks
  • 1.8 oz
  • 1 pod(s)

Preparation: Custard base

  1. Split the vanilla pod and scrape out the seeds.
  2. Place both the seeds and pod into the milk, and bring to a simmer.
  3. Remove from heat, cover, and allow to steep for 10 minutes.
  4. Strain the infused milk, then combine with the cream, sugar, and egg yolks.
  5. Cook over medium heat, stirring constantly, until the mixture reaches 80°C.

Apricot and ginger cream

Used products: Apricot and ginger cream

  • 1.0 lb
    apricot puree
  • 0.9 oz
    ginger juice
  • 15.4 gr
    xanthan gum
  • 0.4 oz
    gelatin leaves
  • 6.2 oz
    half whipped cream 35%

Preparation: Apricot and ginger cream

  1. Mix the apricot puree with the ginger juice and sheer in the xanthan gum.
  2. Warm a small portion of the puree mixture and use it to dissolve the gelatin, then mix in the remaning puree mixture.
  3. When the mixture is at about 20ºC, incorporate the semi-whipped cream and pour into half-sphere moulds.
  4. Store in the freezer until solid enough to unmold.


Used products: Assembly

  • Q.S.
    apricot coloured chocolate paint
  • Q.S.
    apricot cubes
  • Q.S.
    apricot jelly

Preparation: Assembly

  1. Once the baba cakes have been soaked, cut the centre with a cutter and fill with the chocolate cream.
  2. Glaze the baba cakes with the apricot jelly.
  3. Place a half sphere of apricot and ginger cream on top of the baba, having previously sprayed it with the chocolate paint.
  4. Position half discs of Alunga™ chocolate and a piece of apricot off center on top of the apricot cream.
  5. Decorate as required.