샤바랭 바바 도우

• Combine the flour, caster sugar, salt, crumbled yeast and whole eggs together.
  Gradually pour the lukewarm in, kneading the dough until smooth and clear from the bowl sides.
  Knead the softened butter in.
  Leave the dough to rise at room temperature with a wet cloth on for about 20 minutes.
  Knock back and fill into greased moulds.
  Leave to proove for about 20 minutes and bake at 180℃ for about 10 minutes.
  Remove from the moulds and leave to cool on wire grids.

라즈베리 블렉커런트 젤리

• Soak the gelatin in a large volume of icy water.
  Heat the water with the caster sugar and stir the raspberry and blackcurrant pulps in.
  Dissolve the softened and drained gelatin in and pour onto a tray.
  Store aside in the refrigerator until set.

바닐라 무스

• Soften the mascarpone cheese with the icing sugar using a rubber spatula.
  Whip the cream with the vanilla seeds. Fold the whipped cream in the mascarpone.

라즈베리 & 블렉커런트 시럽

• Take the water, caster sugar and both pulps to the boil.

Assembly

• Soak the babas in the hot raspberry blackcurrant syrup, strain out
  and set aside in the refrigerator to cool down.
  Fill the bottom of the glass with raspberry blackcurrant jelly and place one soaked baba over.
  Pipe the vanilla mousse on top and close the glass with one lvoire chocolate disc.

사진