The Creations

Plated desserts

Kiwi 100%

Descriptive diagram

"Adour" kiwi rum baba

Baba pastry

T55 flour
T45 flour
Caster sugar
Salt
Yeast
Whole milk
Egg yolks
Egg whites
Warm melted butter

225g
225g
34g
10g
15g
200g
135g
180g
105g

In a mixer, put the flour, salt, sugar and yeast. Add the eggs. Blend at a slow speed, slowly adding the milk and finally the butter. Leave to rest for 1 hour then beat again. Pipe into flexipan half-circles, half-way up, then spray with water. Leave to rise all the way up the mould. Spray again before cooking. Bake at 200°C to colour and then 180°C (12 minutes in total).

Soaking syrup

Water
Sugar
PONTHIER passion fruit purée
Ginger
Stick of lemongrass
Vanilla pod
Gold rum

200g
60g
30g
12g
1
1
10g

Boil all the ingredients together and leave to infuse for 12 hours.

Vanilla cream

Milk
White chocolate
Tahitian vanilla pod
Beef gelatine
Single cream
Mascarpone

300g
250g
1
9g
300g
100g

Boil the milk with the vanilla. Put the white chocolate and softened gelatine in a bowl. Pass the hot infused milk through a chinois over the chocolate. Blend. Leave to cool then add the cream and the mascarpone. Blend and mould in a Savarin flexipan.

Kiwi jelly

PONTHIER kiwi fruit purée
Invert sugar
Caster sugar
Pectin NH

155g
25g
20g
2g

Heat through the PONTHIER kiwi purée with the invert sugar, add the caster sugar and pectin, bring to the boil and pour into the Savarin flexipan.

Kiwi PUREE

PONTHIER kiwi purée

Assembly

Soak the babas in hot syrup in the flexipans so they don’t lose their shape. Dress a deep dessert dish with kiwi purée. Place the warmed and soaked baba on top and finish with vanilla cream and the kiwi jelly. Place a dot of strawberry coating in the middle of the Savarin. Sprinkle with vanilla sugar.