Image Copyright © Berryland Books Ltd 2008
[For 6 dariole or baba moulds 3½oz (9cm) in diameter]
Ingredients:
• ½oz (20g) fresh yeast
• 1½fl oz (50ml) lukewarm milk
• 5½oz (175g) flour (white wheat flour)
• Salt as desired
• 1½oz (50g) softened butter
• 1tbsp (5ml) sugar
• 2 eggs
• Butter for the moulds
Ingredients For Soaking:
• 6½oz (200g) sugar
• 13fl oz (400ml) strong coffee
• 2fl oz (60ml) rum
Preparation:
1. Dissolve the yeast in the warm milk. Put the flour and salt into a bowl, mix in the yeast mixture and leave to rise for 15 minutes. Add the butter, sugar and eggs, knead well and leave to rise for a further 15 minutes.
2. Preheat the over to [400°F (200°C)] fan oven 350°F (180°C). Butter the moulds, half fill with the mixture and bake in the preheated oven for 12 - 18 minutes, depending on the size of the moulds.
3. put the sugar and coffee into a pan and boil to make a syrup. Add the rum and leave to cool. Take the babas out of the moulds and soak with syrup while still warm. Serve with fresh fruit and whipped cream.
This Dessert recipe was published in 'Continental Cuisine - p44'.
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