Mini Baba Square Exotic With Rum

Preparation

1. 1

   Mix the mango and pineapple purees with 87.5 g of sugar, heat to 45°C, then add the mixture of 8.4 g of sugar and 8.4 g of pectin. Bring to a boil for 3 minutes and add the gelatin. Refrigerate.

2. 2

   Melt the white chocolate in a bain-marie and heat 56 g of cream with the vanilla extract until boiling. Pour over the chocolate, wait 2 minutes, mix well with a whisk, then add 175 g of cold cream. Mix well and set aside at 4°C.

3. 3

   Once the ganache has set, whip with a whisk to obtain a pipeable texture.

4. 4

   To assemble, let the babas defrost, fill the inside and centre with the fruit confit. Pipe the whipped vanilla ganache, then decorate with a chocolate disc and a flower petal.