Name: Rum baba (Burned pineapple purée and coriander ice cream)
Yield: Serves 10
Ingredients: 225 g sugar; Quenelle of clotted cream; 250 ml stock syrup; 1 Victoria pineapple peeled, cored & cut in quarters lengthways; 250 ml cream; 1 pineapple, chopped in 2cm cubes; 100 ml warm water (20 C); 150 g warm melted butter; 185 g sugar; 5 pieces coriander cress; 210 g soft butter; 500 g plain flour; 10 g kosher salt; 50 g yeast; 100 g butter; 25 ml stock syrup; 3 bunches coriander, stalks discarded; 275 g t45 flour; 350 g whole eggs; 140 g egg yolk; 100 ml early harvest olive oil; 50 ml Diplomatico rum; 750 ml milk; Pinch of caviar salt; 60 ml vegetable oil; 30 g sugar

Preparation info

Serves
10

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Stage 1

100 ml warm water (20 C)
10 g kosher salt
30

Method

Stage 1

Combine all in a mixer with a hook and mix until consistent.

Stage 2

Add flour and eggs to stage 1, continue combining. Remove bowl and add the warm butter. Cover with cling film and allow to prove. Mix and place in a piping bag. ¾ fill 60g ramekins and prove (without covering) for 20 mins at 30