Rum Baba with Smoked Crème Diplomat

Method

For the baba

1. Sift the flour into a bowl and, adding the yeast, eggs, honey, and salt, whisk until smooth, stretchy and elastic.
2. Once at this stage, whisk in the butter till incorporated.
3. Leave the bowl in a warm place for 30 minutes to rest. Pre-heat your oven to 200ºC.
4. Knock back the dough, and then divide the mix between the baba moulds. Leave for another 20 minutes at which time it should have proven to twice its size.
5. Transfer to the oven to bake for approximately 10-15 minutes until brown. Meanwhile, bring all syrup ingredients to the boil and leave to infuse for 10 minutes.
6. Remove baba from the oven and while still warm, place into the hot syrup for 10 minutes, turning half way through. Remove with slotted spoon and leave to drain on a cake rack.

For the jam

7. Cut apricots in half and place in a pan with the sugar and a pinch of salt. Cook for 20–30 minutes down to a jammy compote consistency.

For the glaze

8. Boil all ingredients together and reduce by half or until its forms a glaze consistency.

For the creme diplomat

9. Bring milk and vanilla to the boil and leave to infuse for 5–10 minutes.
10. In a separate bowl whisk the yolks, sugar and corn starch until smooth and fluffy. Pour over the hot milk mixture then return mixture to the pot and slowly boil and whilst continuing to stir, cook out for 5-10 minutes until the mixture coats the back of a spoon.
11. Whisking vigorously add gelatin and butter and mix in till incorporated. Pass and cool over ice.
12. Once cool, blend mixture until smooth. Transfer into a bowl and slowly whisk the cream in and continue to whisk until soft peaks are achieved.

To serve

13. Brush baba with glaze and place a generous spoon of jam on top of the baba, serve with the crème diplomat on the side to take as much or as little as you like. Flambee your favourite rum over the top for a fiery finish.

Chef: Lennox Hastie

Photography: Nikki To