Soaked Babas with Rumtopfruits, Cinnamon Brittle and Cream Cheese, Mint Ice Cream

Brittle and syrup

1. First make the syrup: Put sugar, 210 ml water and glucose syrup in a saucepan, bring to the boil and simmer for 3 minutes. Rinse the mint with cold water, shake dry and add to the hot syrup. Let everything cool down completely. For the brittle, lightly oil a baking sheet or line it with baking paper. Roast the almonds in a pan until light brown, then sprinkle with 100 g of sugar and caramelize while swirling until golden brown. Add the butter and cinnamon and toss everything thoroughly again. IMMEDIATtbspY spread the brittle mixture flat on the baking sheet and let it cool down.

Baba’s Part 1

1. For the baba’s pre-dough, cut the vanilla pod in half and scrape out the pulp. Sift the flour into a bowl and make a well. Crumble in yeast and mix with vanilla pulp, lukewarm milk, 20 g sugar and a little flour to form a dough. Cover and let rise in a place for about 15 minutes.

ice

1. Strain the mint syrup through a fine sieve. Measure out 350 ml of syrup. Squeeze the limes. Measure out 80 ml of this, mix with the mint syrup and cream cheese. Freeze the mixture in a metal bowl in the freezer at least 4 hours before serving, stirring vigorously with a whisk every 10-15 minutes.

Baba’s Part 2

1. Melt the butter and whisk the eggs. Add the butter, eggs and salt to the pre-dough. Then knead all the dough ingredients thoroughly to form a supple, smooth yeast dough. Cover and let rise for about 25 minutes. Butter a mini baba or donut baking sheet. Knead the dough again and pour into a piping bag with a perforated nozzle. Pour the batter into the molds. Cover and let stand for another 10 minutes. Preheat the oven to 180 degrees top and bottom heat. Bake the babas on the bottom rack for about 9 minutes. Then reduce the oven temperature to 150 degrees and bake the babas for another 9 minutes. Then take them out of the oven, let them cool down a bit and turn them out of the forms onto a wire rack lined with baking paper.

Serving

1. Dip the babas upside down in the rum pot for a few seconds. Serve brittle, soaked babas and rumtop fruits. If desired, drizzle a little more rumtop liquid. Cut the cams from the ice cream and serve with the babas.