The heat of the last few days makes me want to have a picnic. What a pleasure to lay out your towel at the edge of the water. Last year, I had thought about the best way to prepare a good dessert in order to put it in the cooler and enjoy it on a picnic. The goal being that it arrives just as beautiful as when it left. The jar clearly seemed like the best way to go. I have of course tested, and I was more than delighted with the result.
My jars are recycled small jam jars. The size is ideal for one person, and therefore it costs nothing. well though, it took me a while to put them together. If you don’t want to eat jams with a spoon to recover the jars, there are also Lagrange yoghurt jars, which have the same volume and are perfect.
The recipe that I propose to you today is jars of mango babas. If you like the idea, I could then suggest other recipes.
As it’s summer, and we don’t want very long and complicated recipes, I simplified as much as possible. Baba dough doesn’t really have one. Normally it is a leavened dough. Here I use a simple cake batter. The result is just as good. This is a recipe that I have made many times and that does not fall apart in the syrup. It cooks directly in the jar. To soak it, I prepared a mango syrup. Rum is a plus, but not required.
On top, I put pieces of fresh mango and a mascarpone cream.
That’s it, all that remains is to put the lid on, and off we go for a picnic by the water.
Mango babas in a jar:
30g of sugar
1 tsp baking powder
100ml mango puree
50ml white rum
1 nice mango
150g of whole liquid cream
1 tbsp icing sugar
Preheat the oven to 180°C.
Whisk them eggs and sugar until they whiten.
Add flour and yeast. Mix well.
Pour the batter into 8 greased jars. They will swell when cooked, so do not exceed 1/4 of the jar. The rest, you can put it in small molds to make individual babas.
Cook for about 12/15 minutes.
Meanwhile, make the syrup.
Place the water, sugar, mango purée and a little combawa zest in a saucepan. Bring to the boil and simmer for 2/3 minutes.
Remove the pan from the heat and add the rum. Let cool down.
Take out of the oven, leave the cakes cool in the jars.
Pour the syrup over them little by little and let them soak.
Cut the lack into small pieces, and arrange them on the soaked and cold baba.
Whip the very cold cream, the mascarpone and the whipped sugar. Poach on it.
Grate a little combawa and close the jars.
To finish: the mango purée can be mango mixed with a little icing sugar.
Rum is optional.
You can mix the fresh mango cubes with a few tablespoons of mango puree if you have any left.
The combawa can be replaced by a lime.