Baba au rhum with tea poached figs and mascarpone
|10 g||Fresh yeast, or 1 tsp dried yeast|
|125 g||Unsalted butter, softened|
- Preheat the oven to 180C. Lightly grease a muffin pan.
- Put the flour into a bowl and make a small well in the middle. Heat the milk and yeast to blood temperature, then pour into the well.
- Allow the mixture to ferment for about 10 minutes. Lightly whisk the eggs and sugar, then mix with the flour until it forms a soft paste. Slowly add the butter, beating until it is combined and forming a smooth paste.
- Allow the mixture to rest for 10 minutes, then half fill the prepared muffin pan. Bake for about 10-15 minutes or until the babas turn an even golden brown, then remove from the oven and turn out onto a wire rack to cool.
- Once they are completely cold, place in the syrup. The babas can be stored in the syrup. To make the syrup, bring the sugar, water and rum to the boil for 2 minutes. Allow to cool before adding the babas.
- To poach the figs, wipe them clean then slice in half lengthways. Bring the sugar and water to a boil for 2 minutes then add the tea bags and figs. Cook over a gentle heat for 4 minutes, then remove from the heat and allow to cool.
- To serve, heat the babas gently in a microwave for 90 seconds before placing on serving plates. Put 4 fig halves next to the babas and serve with either mascarpone or whipped cream.