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Dessert

Plant Baba

All vegan rum baba with coffee ice cream and barbequed pineapple.

All vegan rum baba with coffee ice cream and barbequed pineapple.

  • Cooking time20 minutes
  • Preparation time40 minutes
  • Servings10 portions
recipe image Plant Baba
Coffee Ice
Baba Rum
Syrup
  • 125 g water
  • 125 g sugar
  • 0.5 vanilla
  • 0.5 star anise
  • 0.5 lemon rind
  • 0.5 orange rind
  • 50 g rum
BBQ Pineapple
  • 600 g pineapple
  • Syrup
  1. For the coffee ice cream: • Mix and heat all ingredients, besides the xanthan gum and allow to infuse for 20 minutes. • Sieve and bring the boil. Take off heat, add xanthan and mix with a hand blender and bring back to the heat for a couple of minutes. • Allow to cool. Freeze in an ice-maker machine. • Add Baba Rum
  2. For the Baba: • Mix all ingredients in a kitchen aid for 5 minutes at medium speed. • Pipe into small moulds (3-4cm) and allow to rise for 30 minutes. • Bake for 20 minutes at 175 C. • Allow to cool. Add Syrup
  3. For the Syrup: • Mix all ingredients and bring to the boil. Store. Sieve.
  4. For the barbequed pineapple: • Keep pineapple in a big piece and barbeque. • Vacuum barbequed pineapple with a little syrup from above recipe and steam for 5 minutes. • Allow to cool. • Crumble biscoff in a blender.
  5. For plating: • Sprinkle a little crumble on each plate. • Marinade the baba’s in hot syrup for about 10 minutes, dry on paper and bring to plate. • Take the pineapple out of the syrup, dry on paper and bring to plate. • Serve with a quenelle of coffee ice cream. • Garnish with dried coconut, dried pineapple and mint.
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