Small Babà with limoncello and pistachios
EasyServes 4
- 4 small Babà
For the syrup
- 1/4 L of water
- 100 g of sugar
- 1 dl limoncello liqueur
To serve
- 1.5 dl of fresh cream
- 20 g of candied lemon peel
- 20 gr of toasted Bronte pistachio grains (unsalted)
Pour the water and sugar into a saucepan.
Simmer the syrup until the sugar has dissolved.
Add the limoncello, continue cooking for 2 minutes and let cool to a temperature of 35° C.
Dip the Babàs in the warm syrup until they are perfectly soaked.
Remove them with a slotted spoon and leave them to drain for 10 minutes on a pastry rack.
Now cut them in half lengthwise.
Whip the sugar-free cream and transfer the cream to a pastry bag with a star nozzle and pipe the whipped cream onto one sliced side of the Babà and top with the other side of the Babà.
Arrange the Babàs in glasses and add a spoonful of syrup on each.
Decorate with grated candied lemon zest and a little Bronte pistachio grain.
Tip: If you have time, let the Babà rest for 12 hours before dipping in the syrup. After drying slightly in the air they will better absorb the syrup and remain more compact.
