Recipe calculated for 6 people.
Using a piping bag, pour the Baba dough (220g per mold) in a greased mold. Bake for 20 minutes at 155°C (311°F) covered with a Silpain in a convection oven. Take the Silpain out and leave in the oven for 5 to 8 more minutes at 155°C (311°F). Unmold. Soak the Babas with the syrup. and leave to set for 1.5 hours. Turn the Babas upside down and soak them with the syrup once again. Strain the Babas after 1.5 hours. Using a knife, cut 18 triangles of Marmelade.
Place a triangle of Marmelade on every plate. Using a piping bag with a Saint Honoré nozzle, pipe the Mounted Vanilla Ganache on each plate (200g per Baba). Place an OPALYS Triangle on top of each Baba. Finish by adding fresh raspberries on top of the Ganache.