Rum Baba - Passion Fruit, Mango, Vanilla

Ingredients

• 145 g coconut purée
• 3 g hydrated gelatine leaf
• 29 g Valrhona® Ivoire white chocolate
• 77 g mascarpone
• 145 g cold double cream (min. 30% fat)
• 14 g Passiflora Edulis (Passion-Vanilla) Arhumatic Rum

Method

1. Hydrate the gelatine.
2. Heat the coconut purée to 70–80°C.
3. Add the gelatine.
4. Pour over the white chocolate in 3 additions and emulsify.
5. Add the rum and blend.
6. Cover with cling film and cool to 28–30°C.
7. Loosen the mascarpone, add the cold cream and whip to a soft consistency.
8. Fold 1/3 into the ganache, then gently fold in the remainder.

Ingredients

• 30 g mango purée
• 50 g passion fruit purée
• 4 g fresh lime juice
• 8 g organic cane sugar
• 2 g NH pectin
• 2 g fresh ginger
• 1 g fresh coriander
• 1 g Coeur de Vanille Bouquet

Method

1. Mix the sugar and pectin.
2. Heat the purées and juice to 40°C.
3. Add the sugar/pectin mixture.
4. Bring to the boil for 1 minute.
5. Add the ginger, coriander and vanilla.
6. Blend lightly.
7. Cool rapidly and transfer to a piping bag.

Ingredients

• 100 g egg whites
• 200 g caster sugar (in 2 additions)
• 0.5 g vanilla pearls

Method

1. Whip the egg whites.
2. Gradually add the first half of the sugar.
3. Stiffen with the remaining sugar and vanilla.
4. Pipe into a nest shape.
5. Bake at 90°C for 1½ to 2 hours.
6. Allow to dry completely.

Ingredients

• 200 g plain flour
• 5 g salt
• 9 g sugar
• 10 g fresh baker’s yeast
• 125 g fresh eggs
• 60 g butter
• 50 g cold water

Method

1. Mix the flour, sugar and salt.
2. Dissolve the yeast in the water.
3. Add the eggs gradually.
4. Incorporate the yeast mixture.
5. Add softened butter.
6. Divide into 20 g portions.
7. Prove for 1 hour.
8. Bake at 170°C for approx. 15 minutes.
9. Cool on a wire rack.

Ingredients

• 200 g sugar
• 250 g water
• 50 g Passiflora Edulis (Passion-Vanilla) rum
• 1 Tahitensis vanilla pod
• 25 g passion fruit juice

Method

1. Bring the water, sugar and vanilla to the boil.
2. Add the passion juice.
3. Remove from the heat and add the rum.
4. Keep warm for soaking.