Soft individual babas soaked in a fragrant citrus syrup, glazed with a glossy nectarine-orange glaze and topped with nectarine compote hidden under a cloud of lavender vanilla chantilly. Finished with thin nectarine slices, chervil and micro mint leaves, these are bright, floral and incredibly refreshing for summer.
Rather than using a traditional heavy sugar syrup, I wanted something lighter and more vibrant, so I used freshly pressed mandarin orange juice as the main base for soaking the babas. It keeps them amazingly moist and juicy while giving a fresher citrus flavor that doesn’t feel overly rich or sweet. The baba absorbs all the citrus and vanilla aromas beautifully, creating a soft sponge-like texture that almost melts in the mouth.
The lavender chantilly adds a gentle floral note that pairs especially well with stone fruit, while the nectarine glaze and compote bring a sweet-tart finish that makes the whole dessert feel bright and full of flavor.
These are especially good served with a scoop of vanilla ice cream on the side. You can also swap the nectarines for peaches or apricots depending on what’s available where you live.
Hope you enjoy!
Recipe for 15 small babas (I used Pavoni PX3219 mold).
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