Knead the flour, eggs, fresh cream, milk, fresh yeast and fine sea salt.
Once the dough starts to come away from the edges of the bowl, gradually add in the sugar followed by the room-temperature butter.
Once the dough is very smooth, stop kneading. Leave it to rise for 10 minutes.
Use a piping bag to pipe it into greased molds. Leave it to rise until each one has doubled in size.
Bake at 175 degrees Celsius for around 15 minutes.
RASPBERRY AND STAR ANISE SYRUP
Put the frozen raspberries in a mixing bowl and place cling film over the surface of the bowl. Cook for 45 minutes in a bain-marie.
Once cooked, pour the mixture over a fine strainer, and leave the juice to drip without pressing the fruits down.
Boil the water with the 420ml of raspberry juice, lemon juice, sugar and star anise together.
Allow to infuse for about 15 minutes and strain through.
Once cold, put the babas into a deep tray and pour over with the cold syrup.
Turn the babas over after 15 minutes and allow them to soak in the refrigerator overnight.
JELLY JUICE
Slightly warm the syrup and dissolve the gelatin.
LIGHT JIVARA LACTÉE WHIPPED GANACHE
Boil the milk with the glucose syrup and gradually pour over the chopped couverture, stirring in the center to create an elastic, smooth and glossy core of a well-started emulsion.
This texture should be kept to the end of mixing while adding the remaining milk. Use a hand blender at the end.
Once everything has combined, add 350g of cream into the ganache and blend until smooth. Set aside in the refrigerator for at least 3 hours.
Whip the ganache with a whisk to a sufficiently stiff texture so it can be piped with a pastry bag.
DÉCOR CHOCOLAT
Crystalize the chocolate and create the chocolate decoration.
Place it on top of the verrine just before serving.
