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Baba au Whisky et aspérule odorante
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Baba 40 g d'oranges confites coupées en cubes. 80g de citrons confits coupés en cubes. 130g de sucre brun. 130g de poudre de noisette. 10Og de farine. 100 g de beurre fondue. 2 c à soupe de cacao amer. 3 œufs. 18g de poudre a lever. 2 c a café de poudre de feuilles d’aspérule séchées. Sirop. 30cl d'eau. 250g de sucre. 5g d’aspérule odorante séchée. 5cl de Whisky. 5cl de crème de Whisky. Crème 20cl de crème. 100g de crème aigre. Faire un sirop avec l'eau et le sucre. Ajouter le whisky, l’aspérule et la crème de whisky. Baba. Mélanger tous les ingrédients. Mettre dans des bols et cuire 45mn à 175°. A la sortie du four, verser le sirop froid sur les baba et laisser imbiber. Battre la crème en chantilly et ajouter la crème aigre.
