A special dessert to end your dinner with style at the restaurant by Tonino.
It is one of the most iconic desserts of the Neapolitan tradition; deeply rooted into our culture thanks to its presence in the cinema and in the songs of the classical tradition, but also in the idioms of the colloquial language. It remains today one of the most appreciated desserts by tourists and not, a real must-have in any Neapolitan bakery.
We are talking about the baba, a dessert of which there are countless versions, often innovative as regards the dough and as regards the filling.
At Ristorante da Tonino, chef Salvatore Aprea has created his own personal reinterpretation, using Manitoba flour for his preparation, which is perfect to activate an optimal leavening of different types of dough. As for the filling, in addition to the cream and a sauce of berries, it is also accompanied by an home made ice cream; in short, a mix of tasty ingredients, perfect to be enjoyed in summer, for a pleasant conclusion of a great meal at the restaurant Da Tonino!
INGREDIENTS FOR BABA FOR 4 PEOPLE:
– 200 g of Manitoba flour;
– 4 eggs (about 220 g);
– 15 g brewer’s yeast;
– 8 g of salt;
– 70 g of butter;
– 30 g of extra virgin olive oil;
– 20 g of sugar
INGREDIENTS FOR THE SYRUP BATH:
– 1 l of water;
– 600 g of sugar;
– 40 g of rum;
– 1 orange (zest only);
– 1 lemon (zest only).
INGREDIENTS FOR THE CREAM:
– 500 ml of milk;
– 200 ml of fresh cream;
– 200 g granulated sugar;
– 5 egg yolks;
– 70 g potato starch;
– 1 vanilla pod
INGREDIENTS FOR THE BERRY SAUCE:
– 120 g of red currant;
– 120 g white currant;
– 120 g of raspberries;
– 120 g of blueberries;
– 30 g of lemon juice;
– 120 g of sugar
INGREDIENTS FOR ICE CREAM:
– 280 g of milk;
– 180 g cream,
– 40 g milk powder;
– 20 g acacia honey;
– 3 g tickener agent;
– 100 g of water
PROCEDURE:
Add flour, sugar, and yeast and stir gently. After 2 minutes add salt and mix everything together. Add the eggs, one at a time, bringing the blender to full speed, then lower the speed while adding the butter and oil, and then return the machine to full speed. At the , the dough must be elastic. Live the dough to rise covered with a cloth for about 20 minutes, then put it back in the machine at maximum speed, to make it acquire elasticity again. Take half-ball shaped aluminium moulds, butter them lightly and fill them for a half. Allow the dough to rise until it doubles in volume and bake at 220 degrees Celsius for 2 minutes, then lower the oven temperature to 180 degrees for 8 minutes, then remove the moulds from the oven and let cool.
PROCEDURE FOR THE SYRUP BATH PROCESS:
Put all the elements in a pot and bring the temperature to 50 degrees, mixing with a whisk. When the water reaches the right temperature, soak the babas and remove them when they are soft. Drain the babas and squeeze them to release the excess liquid.
PROCEDURE FOR THE CREAM:
Heat the milk with the vanilla in a pan. Put yolks and sugar in a bowl and beat vigorously, until you have a frothy consistency. Pour the hot and filtered milk,l on the eggs, while continuing to stir, until it starts boiling. At this point, pour the mixture into a bowl, cover it with film and let cool. Whip the cream, add it to the cold cream and pour everything into a pastry bag.
PROCEDURE FOR THE SAUCE WITH BERRIES:
Put everything in a pan and simmer for 10 minutes
PROCEDURE FOR BLACK CHERRY ICE CREAM:
Put all the liquid components in a saucepan and bring to 110 degrees. Add the powders and cook all to 72 degrees, constantly stirring. Remove from heat and pour into a container, the put it in the fridge for 12 hours, to let the mixture mature.
Mix with an immersion mixer and pour into an ice cream maker.