MKR episode 23 recipe: Rum Babà

Prep time: 1 hour and 30 minutes, plus proving

Cook time: 30 minutes

Serves 6.

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Ingredients

Mini pipettes, to serve

Sliced strawberries, to decorate

Rum Babà

60ml warm milk

7g dried yeast

35g plain flour

110g plain flour, extra

2 tbs caster sugar

2 eggs, lightly beaten

60g butter, melted

Finely grated zest of 1 orange

Chantilly cream

600ml thickened cream

3 tbs icing sugar

2 tsp vanilla paste

Strawberry coulis

500g strawberries

2 tbs caster sugar

1 tbs lemon juice

Syrup

320g caster sugar

250ml water

Thinly peeled zest of 1 lemon

Thinly peeled zest of 1 orange

80ml dark rum

Method

1. To make babas, combine milk, yeast and the 35g of flour in a small bowl. Set aside for 10 minutes in a warm place or until frothy.

2. Combine extra flour and sugar in a bowl. Add eggs, butter and zest. Beat with a wooden spoon until smooth. Transfer to a lightly greased bowl. Cover with a clean tea towel and set aside in a warm place for about 45 minutes or until batter doubles in size. Mix again until smooth.

3. Meanwhile, to make Chantilly cream, whisk all ingredients together until soft peaks form. Refrigerate until required.

4. To make coulis, place strawberries and caster sugar in a small saucepan over medium heat. Cook, stirring often, for about 20 minutes or until strawberries are soft. Remove from heat. Stir in lemon juice. Transfer to a blender and blend until smooth. Cool completely.

5. Preheat oven to 190C. Grease six 125ml Rum Babà moulds and place on an oven tray.

6. Divide batter among prepared moulds and place on an oven tray. Set aside in a warm draft free place until batter rises three quarters up the side of the moulds. Bake for 15 minutes or until risen, golden and cooked through.

7. Meanwhile, to make rum syrup, stir sugar, the water and zests in a medium saucepan over medium heat until sugar dissolves. Bring to a boil. Boil until slightly thickened. Remove from heat and stir in rum.

8. Remove Babàs from moulds and add to saucepan of syrup in batches, turning to coat evenly. Remove with a slotted spoon.

9. Serve babas with Chantilly cream, strawberry coulis and sliced strawberries. Fill pipettes with remaining syrup and insert into Rum Babà for guests to serve themselves.