Rum Baba

with Red Hill Berries

Rum Baba

with Red Hill Berries

For the Baba
Melt butter gently. Let cool. Dissolve yeast in water. Place all ingredients in a mixing bowl and use a paddle to mix into smooth dough. Pipe into greased moulds and let prove in a warm area until it’s proved half its size. Bake at 180C for 15-18 minutes.

For the Chantilly Cream
Place cream, sugar and vanilla beans in bowl and whisk until stiff.

For the Baba Syrup
Place sugar and water in pot and heat until sugar dissolves. Place zest, vanilla seeds and rum in and bring to boil. Let infuse for an hour before use.

For the Sencha Sorbet
Infuse the loose leaf sencha tea and let rest for 1 hour. Strain the tea and dissolve the sugar and glucose without boiling. Freeze the liquid then churn in pacojet or alternative churner.

To Serve
Half babas and soak in warm syrup until softened. Remove and allow excess syrup to drain before serving.
Rinse a mixture of blueberries, raspberries, blackberries and strawberries, pat dry and serve on and around the baba with cream Chantilly, icing sugar, sorbet and white chocolate garnish.

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