Babà Kubito by Nicolas Nikolakopoulos
If you're looking for an elegant and refined dessert, Nicolas Nikolakopoulos' recipe for Baba with orange and vanilla mousse is perfect. Prepared and served in Kubito cups, designed and produced by Martellato, this combination of flavors and textures offers an explosion of sweetness and freshness.
The soft whiskey-infused baba pairs perfectly with the delicate orange and vanilla mousse, creating a harmonious balance that will amaze your guests, both for its taste and sophisticated presentation.
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"BABÀ KUBITO" - Recipe by Nicolas Nikolakopoulos
BABÀ
Ingredients
Strong flour 240 g
Butter 82% 84 g
Yeast, fresh 13,2 g
Sugar 12 g
Salt 4,8 g
Eggs 330 g
Orange zest 1,2 g
Procedure
Place the flour, butter, sugar, salt and yeast in the mixer. Add a small amount of the eggs until you obtain a thick dough. Then knead until elastic. Add the rest of the eggs at intervals. Leave to rest at room temperature until the dough doubles in size. Work the dough for a few seconds and, in the form of balls, measure out into the moulds up to half full. Ferment in the warmer at around 28°C. Bake in the oven at 170/180°C.
WHISKEY SYRUP
Ingredients
Water 600 g
Brown sugar 240 g
Honey 60 g
Whiskey 120 g
Xanthan 0,6 g
Procedure
Mix xanthan with sugar and boil everything together except the whiskey. Cool at 60oC and add whiskey. Steep baba balls in the hot syrup and freeze. Cover frozen baba with neutral gel
AGAR GEL
Ingredients
Caramel water 400 g
Agar agar 2,6 g
Procedure
Boil together, pour in a pan 0.5cm thick and let it set. Cut in small cubes.
ORANGE SLICE SYRUP
Ingredients
Water 500 g
Sugar 250 g
Procedure
Simmer thin orange slices for 10 minutes.
ORANGE VANILLA MOUSSE
Ingredients
Milk 120 g
Orange zest 5 g
Gelatine sheets 5 g
White chocolate 240 g
Vanilla seeds 1 g
Whipped cream 240 g
Procedure
Hydrate gelatin in cold water. Boil milk with scraped vanilla seeds and pods and orange zest. Remove from heat, strain and dissolve strained gelatin inside. Then pour over white chocolate and emulsifiy. At 30°C add semiwhipped cream.
Would you like to know more about Eclair Cup? Click the bottom to discover it.
ABOUT Nicolas Nikolakopoulos:
Nicolas is Greek Chocolate Master 2022 and placed 3rd at the World Chocolate Masters.
Throughout his career, he has gained valuable experience in various hospitality establishments.
He is a professor at Le Monde Institute of Tourism Studies in Athens, where his journey began. He gives consultancy and master classes all over the world. He is also pastry chef at NZ Dessert Designers.
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