Whisky babas with berries

Whisky babas with berries

By
From
Kitchin Suppers
Makes
10
Photographer
Laura Edwards

This is my take on the classic rum baba. Being Scottish, I like to make the syrup with whisky instead of rum, but you can flavour it with other alcohol if you like – orange juice with a dash of Grand Marnier or other orange liqueur perhaps. The babas freeze really well, so you can make them well ahead or freeze any you don’t need now; defrost them before soaking in the syrup.

Babas

Ingredients

Quantity Ingredient
3 tablespoons milk
5g active dried yeast
200g strong white bread flour, plus extra for dusting
6g sea salt
20g caster sugar
2 free-range medium eggs, lightly whisked
60g butter, softened, plus extra for greasing

Whisky syrup

Quantity Ingredient
200g sugar
200ml water
200ml whisky, or to taste
1 vanilla pod, split and seeds scraped
1 orange, finely zested
1 lemon, finely zested

Chantilly cream

Quantity Ingredient
300ml whipping cream
25g icing sugar
1 vanilla pod, split and seeds scraped

To serve

Quantity Ingredient
125g blueberries
125g raspberries
125g blackberries
200g strawberries
1/2 lemon, juiced
75g caster sugar

Method

  1. For the babas, lightly butter 10 individual baba tins (or you can use dariole moulds); five will do if you bake the babas in two batches). Warm the milk to tepid. Sprinkle in the yeast and leave until dissolved.
  2. Put the flour, salt and sugar into an electric mixer fitted with a dough hook and mix on a low speed for a minute.
  3. Add the milk and yeast mixture, followed by the eggs, and mix on a low speed until you have a smooth dough. Now slowly add the soft butter and continue to mix until the dough becomes smooth and shiny.
  4. Remove the bowl from the mixer and cover with cling film. Leave the dough to rise in a warm place for about an hour until it has doubled in size.
  5. Turn the dough out onto a lightly floured surface and knock back gently. Divide the dough into 10 equal pieces, about 35 g each, and roll into small balls. Place in the prepared baba moulds, cover with cling film and leave to prove in a warm place for 40–50 minutes until risen to the top of the tins.
  6. Meanwhile, heat the oven to 180°C. Once proved, bake the babas for 12–15 minutes until deep golden. Turn them out onto a wire rack and leave to cool.
  7. To make the whisky syrup, dissolve the sugar in the water in a large pan over a medium heat, then bring to the boil. Add the whisky to taste, vanilla seeds and citrus zests, then remove from the heat and allow to cool down slightly.
  8. Add the babas to the warm whisky syrup and leave them to soak for about 1 hour, turning them every 10 minutes or so.
  9. For the Chantilly cream, whisk the cream, icing sugar and vanilla seeds together in a bowl to soft peaks.
  10. In a separate bowl, toss all the berries together with the lemon juice and sugar.
  11. Put the babas into individual bowls, pour the whisky syrup over them and add the berries. Serve with the Chantilly cream.
Tags:
The Kitchin Restaurant
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