Rum Baba with Zabaglione Ice Cream

1. 料理名稱：Rum Baba with Zabaglione Ice Cream

2. 食材清單：
[Rum Baba]
Eggs 300g
All-purpose flour 200 g
Toast 100g
Fine salt 5 g
Sugar 30 g
Unsalted Butter 100 g (room temperature)
Quick-rise yeast 17 g


[Syrup]
Rum 50ml
Water 450ml
Sugar 40g
Lemon juice
Zest of 2 lemon
Zest of 2 orange
Mango, pineapple and passion jam 200g

料理步驟：
1. Place the all-purpose flour, and toast crumb, yeast, sugar, and salt in a food processor and process everything together until evenly mixed.

2. Add eggs into the food processor one at a time till everything combines together.

3. Next, add one piece of butter at a time until it is completely absorbed. After the dough has absorbed all the butter, cover the dough with a plastic wrap and let it rest for at least 1 hour, until doubled in size.

4. Take the dough out of the bowl, and knead it a few times. Place the dough into a piping bag and pipe the dough into the moulds equally. Let it rest for a second time till the dough has expanded to the top.

5. Bake it for around 25 mins at 180 degrees. At the same time for the syrup, add all the ingredients to a saucepan and bring to a boil.

6. When the babas are cooked, bring them out of the oven and let them cool. After babas cool down, take them out of the moulds and place them onto a dish. Pure over the syrup and all babas to soak up all of the liquid. After that, transfer them to the fridge to chill.

7. To serve, put the ice cream into the middle of the babas.



食材清單:
[Zabaglione Ice Cream with Breadcrumb]
8 egg yolks
sugar 160g
cream 450g
Rum 80ml
Cointreau 120ml

[crumb]
toast 100g
sugar 100g

料理步驟：
1. Whisk egg yolks, sugar, and half rum and Cointreau together in a mixing bowl. Using an electric beater whisk the yolk mixture for about 5 mins till the mixture has trebled in size and become light and fluffy.

2. Whisking fluffy yolk mixture constantly over a bain-marie. Continue cooking until the colour of the mixture is pale yellow and the texture reaches the ribbon stage.

3. Next stage, remove the custard from the heat and put it over another ice bath, and keep whisking till it completely cools down.

4. Pour cold heavy cream and another alcohol into another bowl and whisk until soft peaks form.

5. The Last stage, gently fold cooled custard into the whipped cream until barely combined. Then place it into the freezer.

6. Combine the toast and sugar in a food processor and process to a fine crumb. Transfer crumbs to a tray and spread evenly. Bake for around 20mins at 220 degrees, and stirring occasionally. When the crumb is golden brown, transfer it to a bowl and leave it to cool.

7. When zabaglione ice cream is nearly frozen, put all the breadcrumbs into ice cream and briefly fold through until all mixture is well combined. Place it in the freezer until set.