Bigne With Honey Mousse and Currants

1 week ago 8

Democracy Dies successful Darkness

Babbo pastry cook Gina DePalma says this look was developed arsenic a "pre-dessert" people for Mario Batali's tasting paper successful the aboriginal days of the New York City restaurant. The bigne is simply a small, one-bite pick puff. The look calls for reddish currants, which person a vibrant colour and a tart spirit that offsets the saccharine chromatic mousse that fills the bigne.

The currants and sweetener request to macerate for astatine slightest 4 hours. The chromatic mousse needs to chill for astatine slightest 4 hours. The bigne batter needs to beryllium refrigerated for 30 minutes.

Adapted from "The Babbo Cookbook," by Mario Batali (Clarkson Potter, 2002).

Ingredients

measuring cup

Servings: 14 bigne

For the currants

1 pint caller reddish currants, stemmed and rinsed
2 teaspoons sugar

For the mousse

3 ample ovum yolks
2 tablespoons sugar
1/2 cupful honey
1/2 envelope powdered gelatin
1 cupful chilled dense cream
1 cupful chilled mascarpone cheese

For the bigne

1/2 cupful water
4 tablespoons unsalted butter
Pinch kosher salt
2 teaspoons granulated sugar, positive much for sprinkling
3/4 cupful all-purpose flour
3 ample eggs
1/2 spoon vanilla extract
1/4 spoon baking powder
Confectioners' sugar, for dusting

Nutritional Facts

Per bigne

Calories
270
Fat
19 g
Saturated Fat
9 g
Carbohydrates
21 g
Sodium
55 mg
Cholesterol
145 mg
Protein
3 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Babbo Cookbook," by Mario Batali (Clarkson Potter, 2002).

Tested by Jim Webster.

Published July 16, 2012

Updated March 14, 2026