RUM BABA WITH RASPBERRIES
FOR THE BATTER
Pinch of salt
12g fresh yeast
75g melted butter (kept at body temperature)
Note: If using stainless steel or aluminium moulds then lightly brush the insides with a little butter.
- Pre-heat the oven to 180°c
- In a large mixing bowl, add the flour, salt, yeast, eggs and honey.
- Mix all ingredients together to create a smooth batter.
- Slowly pour the melted butter into the batter mix and beat until completely smooth, free from any lumps.
- Pour the batter into each savarin mould until they are half full.
- Leave the batter to prove at room temperature 22-24°c so that it doubles in size and reaches the top of the moulds.
- Cook the Rum Babas in a preheated oven at 180°c for 10-12 minutes so that they are firm to the touch and golden brown.
- Remove them from the mould and leave them to cool.
FOR THE SYRUP
250g castor sugar
1 litre of water
1 vanilla pod split in half
Rind of 1 orange and lemon
- Place all the ingredients in a pan and bring them to the boil, reduce to a simmer.
- Individually soak each Rum Baba in the simmering syrup for no more than 15-20 seconds, then place them onto a wire baking rack to cool.
- After all the Rum Babas have been soaked, dowse them with a good amount of quality rum.
200l double cream
20g castor sugar
2 punnets of Scottish raspberries
- Whip the cream with the castor sugar until stiff. Place a good spoonful in the centre of each Rum Baba.
- Arrange 6-8 fresh raspberries on the cream and serve immediately.