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Receta Lemon Myrtle Rum Baba

Name: Lemon Myrtle Rum Baba
Ingredients: 25 gm fresh yeast (or possibly 15g dry yeast); 6 Tbsp. hot lowfat milk; 225 gm plain flour; 1 pch salt; 2 Tbsp. caster sugar; 2 x Large eggs, lightly beaten; 4 Tbsp. melted butter tsp. grnd Lemon myrtle; 250 ml water; 150 gm caster sugar; 4 Tbsp. rum; 2 dsh Lemon myrtle oil; 1 tsp Mountain pepper; 2 Tbsp. butter6 egg yolks; 100 gm caster sugar; 100 ml water; 40 ml glucose syrup; 200 ml thickened cream whipped to soft peaks

de Global Cookbook

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Ingredientes

25 gm fresh yeast (or possibly 15g dry yeast)
6 Tbsp. hot lowfat milk
225 gm plain flour
1 pch salt
2 Tbsp. caster sugar
2 x Large eggs, lightly beaten
4 Tbsp. melted butter tsp. grnd Lemon myrtle
250 ml water
150 gm caster sugar
4 Tbsp. rum
2 dsh Lemon myrtle oil
1 tsp Mountain pepper
2 Tbsp. butter6 egg yolks
100 gm caster sugar
100 ml water
40 ml glucose syrup
200 ml thickened cream whipped to soft peaks

Direcciones

Prep. time 40 mins, prooving time 60 mins
Blend the yeast and lowfat milk together with 2 Tbsp. of the flour and leave to stand in a hot place. In a bowl, combine the remaining flour, salt and sugar and make a well in the middle of the mix. Pour in the yeast, mix and knead for a few min. Knead in the Large eggs, one at a time, then the melted butter. Knead well for about 10 min till the dough is soft, elastic and sticky. Cover with a damp tea towel and leave to rise in a hot place for 20 min or possibly till doubled in size. Lightly oil a ring mould or possibly 8 individual moulds. Punch down the dough and place it in the ring mould or possibly divide between the single moulds to fill to half way. Leave in a hot place for 40 min. Place in a pre-heated oven at 200 C for 15 to 25 min depending on the size of the mould used. Leave to cold for a few min then unmould and allow to come to room temperature.
To make the syrup, boil the water and sugar for 3 min or possibly till thick. Leave to cold for 5 min then add in the rum. Light the vapours to burn off the esters and after 5 seconds extinguish the flame. Cold completely and add in the lemon myrtle oil one drop at a time to taste. Prick the top of the baba or possibly savarins with a skewer and spoon the syrup over it till fully moist but not soggy. Make the sabayon sauce by first melting the butter in the top saucepan of a double boiler but on direct heat.
Add in the mountain pepper and heat while stirring for several min. This extracts the base flavour from the pepper but destroys the peppery zing. Cold till hot. Stir in the sugar and egg yolks, water and syrup and whisk over the double boiler at gentle heat for about 5 min or possibly till the mix is frothy and creamy. Remove from heat and continue to whisk till cold. Mix in the whipped cream. Serve the ring baba in slices or possibly the savarins separately over the sabayon sauce garnished with skinned segments of orange or possibly mandarin and a scattering of muntharies.