Rum Baba with Ginger Ice Cream Recipe
Rich rum baba is served with a cooling ginger ice cream and poached pear in this wonderfully wintery dessert
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Ice cream maker
- Dariole mould
- Oven
- Stove
- Kitchen scale
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Slotted spoon
- Microplane
- Spatula
- Plastic wrap
- Kitchen towel
- Freezer
- Plate
Ingredients
- 45ml of semi-skimmed milk
- 25g of fresh yeast
- 335g of plain flour
- 45g of caster sugar
- 1 pinch of salt
- 5 eggs
- 110g of butter, chilled
- 190g of caster sugar
- 450ml of dessert wine
- 150ml of orange juice
- 1 1/2 lemons, juiced
- 3 conference pears
- caster sugar for dusting
- 250ml of semi-skimmed milk
- 125ml of double cream
- 1/2 tbsp of ground ginger
- 50g of stem ginger, chopped
- 1 vanilla pod
- 3 egg yolks
- 50g of caster sugar
- 175g of sugar
- 275ml of water
- 125ml of dark rum
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