A smooth trifle cream and an Alchermes liqueur mousse fill the babà dough: Ciro Sieno's recipe transcends regional boundaries, allowing you to literally enjoy two desserts in one.
BABA MEETS ZUPPA INGLESE
FOR THE DOUGH (Makes 20 baba cakes weighing 25 g each)
INGREDIENTS FOR THE BIGA
- 115 g strong flour
- 75 g water
- 1.5 g brewer's yeast
INGREDIENTS FOR THE DOUGH
Biga
- 33 g whole eggs
- 58.50 g egg yolks
- 65 g softened butter
- 3 g salt
- 18 g sugar
- 450 g sugar
- 500 g water
- 50 g rum
- 50 g Alchermes liqueur
Syrup
- Lemon and orange zest
Procedure
Prepare the biga in the evening. When the biga is ready, after 24 hours, proceed with the dough: in a stand mixer fitted with a flat beater, add all the ingredients except the butter and mix until smooth.
Then add the softened butter a little at a time, continuing to mix until smooth. Place the dough in a buttered container, cover, and leave to double in size in the refrigerator.
In the morning, shape the dough; for single-portion molds, use 25g of dough.
Wait for it to double in size, then bake at 180-200°C (adjust according to your oven) until golden brown. This will take 15 to 20 minutes on average; if necessary, test with a toothpick.
Meanwhile, prepare the syrup and, when the babà is cooked, place it in a shallow container. Pour the hot syrup (50°C) over it and wait until it is completely absorbed.
Transfer to a wire rack and, once the babà has cooled, press out any excess syrup.
FOR THE ALCHERMES FOAM
- 225 g water
- 75 g sugar
- 75 g Alchermes liqueur
- 2 sheets of gelatin
Bring the water and sugar to a boil, allow to cool, and as soon as the mixture reaches 37 degrees, add the Alchermes liqueur and gelatin sheets.
Proceed with 1 siphon charge and allow to rest for 6 hours in the refrigerator.
ZUPPA INGLESE
For the cream
- 175 g cream
- 325 g milk
- 125 g egg yolks
- 75 g sugar
- 3 sheets of gelatin
For the dark chocolate base
- 309 g custard
- 80 g dark chocolate
- 100 g semi-whipped cream
For the white base
- 360 g custard
- 65 g white chocolate
- 100 g semi-whipped cream
Leave the creams to rest in the fridge for 12 hours, then whip in a mixer and place in a piping bag with a striped nozzle.
Plating
Moisten the babà, cut in half, with the syrup. Fill with the creams, place in the center of the plate, and finish with the Alchermes foam.
Read the review of Enigma with Ciro Sieno's complete menu here.
ENIGMA RESTAURANT
Reggio Nell’Emilia (RE)
Phone 0522.206614
*Content for promotional purposes
