Lemon myrtle rum baba
For the babas:
25g fresh yeast (or 15g dry yeast)
6 tablespoons warm milk
225g plain flour
pinch of salt
2 tablespoons caster sugar
2 eggs, lightly beaten
4 tablespoons melted butter
½ teaspoon Lemon Myrtle Sprinkle
For the syrup:
150g caster sugar
4 tablespoons rum
1-2 drops lemon myrtle oil
For the Alpine pepper sabayon sauce:
1 teaspoon Alpine pepper
2 tablespoons butter
6 egg yolks
100g caster sugar
40ml glucose syrup
200ml thickened cream whipped to soft peaks
Blend the yeast and milk together with 2 tablespoons of the flour and leave to stand in a warm place. In a bowl, combine the remaining flour, salt and sugar and make a well in the middle of the mix. Pour in the yeast, mix and knead for a few minutes. Knead in the eggs, one at a time, then the melted butter. Knead well for about 10 minutes until the dough is soft, elastic and sticky. Cover with a damp tea towel and leave to rise in a warm place for 20 minutes or until doubled in size. Lightly oil a ring mould or 8 individual moulds. Punch down the dough and place it in the ring mould or divide between the single moulds to fill to half way. Leave in a warm place for 40 minutes. Place in a pre-heated oven at 200ºC for 15 to 25 minutes depending on the size of the mould used. Leave to cool for a few minutes then unmould and allow to come to room temperature.
To make the syrup, boil the water and sugar for 3 minutes or until thick. Leave to cool for 5 minutes then add the rum. Light the vapours to burn off the esters and after 3 seconds extinguish the flame. Cool completely and add the lemon myrtle oil one drop at a time to taste. Prick the top of the baba or savarins with a skewer and spoon the syrup over it until fully moist but not soggy.
Make the sabayon sauce by first melting the butter in the top saucepan of a double boiler over direct heat. Add the Alpine pepper and heat while stirring for several minutes. This extracts the base flavour from the pepper but lessens the peppery zing. Cool until warm. Stir in the sugar and egg yolks, water and syrup and whisk over the double boiler at gentle heat for about 5 minutes or until the mixture is frothy and creamy. Remove from heat and continue to whisk until cool. Fold in the whipped cream.
Serve the ring baba in slices or the savarins separately over the sabayon sauce garnished with skinned segments of orange or mandarin and a scattering of muntharies.
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