23/07/2026
Full bit on this rum baba...
Tool us a little bit of time to get this one just right (thanks to all for the feedback after our preview night a month or so ago).
Basically, we make this soy milk bun and fold through this coconut-praline and let it prove over night. The dough is tricky to work with but it's completely worth the final dough which is airy and light....perfect for soaking. The soak itself is done to order (rather than overnight which gave us a bread that was just a bit "too wet") by dropping into a syrup. The syrup itself is made by cooking off the Three Counties Spirits Co for a lovely caramel and pineapple syrup with just the right amount of edge.
Chef Zac has been on a tear recently with our "free-from" ice-creams and so we top it all off with a pina colada ice-cream made from the pineapple juice and coconut milk. Freshness comes from a pineapple, mint and lime salsa and a few leaves of coriander. The whole dish is finished with a sprinkling of Tajín Tajin UK for a salty, spicy, tangy bite.
2 more months left on this one.
