RASPBERRY BABA, COCONUT CHANTILLY CREAM

Add the coconut cream, scraped vanilla and sugar into mixing bowl and refrigerate.
In the bowl of a mixer, dissolve the sugar and yeast in warm water.
Add the flour and salt, then the eggs one at a time, use the dough hook to mix and lightly knead until you have a smooth batter.
Add melted Sublim’ “L’Exotique” organic virgin coconut oil, without mixing: Cover the container with cling film or with a damp cloth and leave to prove at room temperature, or in an oven at 30 °C maximum, for about 30 minutes.
Once this is done, incorporate the Sublim’ “L’Exotique” organic virgin coconut oil into the batter.
Weigh out 35 g balls and place each one into small 10 cm moulds, or add the batter into one large mould, then leave it to prove again at room temperature for about 30 minutes: the batter will double in volume.
Preheat the oven to 200 °C.
Cook the babas at 200 °C for about 3 minutes, then lower the temperature to 175 °C and finish cooking for 12 to 14 minutes.
Turn out of the moulds and place in a shallow container.

To make the raspberry syrup: Add the raspberries, honey, sugar, water and lemon juice into a saucepan, bring to a boil and then strain through a fine sieve to collect the juice. If desired, you can add a few verbena leaves at this stage to flavour the juice!
Cover the babas with chilled raspberry syrup, turning often so they are nicely soaked.
Whisk the coconut cream: it will whip similar to whipping cream, but make sure you do not whip it for too long: this can give a grainy texture.
Drain the babas and use a piping bag to fill with the coconut cream.

Tips : prepare the babas a day ahead and leave them to soak in the cold syrup overnight.
Quick method: bring raspberry coulis to a simmer with a little water (2/3 coulis + 1/3 water + the juice of a ½ a lemon and 2 tablespoons of honey).