"Galabé" recipe

During my trip I tasted Galabé at Tafia & Galabé, the shop located at the Bois Rouge sugar refinery in the East of Reunion Island.
I had another chance to try it at the Stella Matutina Museum shop in Saint-Leu, further south. This local product can also be found in the island’s fine-food stores.

“Galabé” is produced from sugarcane juice through a long, meticulous process. It has an original, subtle aroma, a honey-like texture and an exceptional taste that lingers in the mouth.

Lila

PAYET & RIVIERE

PAYET & RIVIERE, a family business that specialises in sugar production, has helped “Galabé” make a comeback. This long-forgotten product, which used to be consumed in Reunion as a sweet treat, was traditionally made over a wood fire. Its reinvention took several months.

"Galabé" cakes recipe

(FOR SIX INDIVIDUAL CAKES)

“Galabé” comes in the form of sugar or syrup and is used in cake-making as well as various sweet and savoury dishes, much to the delight of today’s Michelin-starred chefs. From Alain Passard’s “Bouquet of Roses” to Pascal Barbot’s “Coffee & Galabé”, not forgetting “Galabé Sardines” by Stéphane Jégo or Jonathon Blot’s “Mango & Galabé pastries”. This golden-brown “volcanic sugar” comes in a variety of forms and textures.

Preparation

Whisk together the eggs, fromage blanc, cornflour, baking powder, caster sugar, salt and oil.
The mixture should be very smooth.
Refrigerate for 30 minutes.
Just before baking for 14 minutes on gas mark 6, add a small Galabé sugar lump to the centre of each cake.
Use six individual tins, ideally in silicone with a diameter and height of 6cm.

Ingredients

small piece of Galabé (10/15g)
2 eggs
25g fromage blanc
100g cornflour
1 sachet of baking powder
50g caster sugar
pinch of salt

Enjoy your meal !

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