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Plum Baba with Crème Fraîche Ice Cream

Hazelnut liqueur babas served with grilled plums, smooth plum purée, and homemade crème fraîche ice cream.

Baking Vegetarian Dessert French Plums

Estimated Nutrition

Calories

1063.1

kcal / serving

4252.4 kcal total

Carbs

153.1g

per serving

612.4 g total

Fat

42.1g

per serving

168.2 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

220

Caster Sugar

for ice cream

Caster Sugar

for plums

Dried Fast Acting Yeast

Caster Sugar

for baba dough

250

Caster Sugar

for syrup

Dairy

570

Full-Fat Milk

piece

Egg Yolk

medium free-range

300

piece

medium free-range

100

softened

Fruits

200

Plum

cut into eighths

GrainsCereals

220

Strong Plain Flour

Liquids

tbsp

Hazelnut Liqueur

NutsSeeds

piece

Vanilla Pod

seeds removed

0.5

tsp

Fine Salt

Method

Whisk egg yolks and sugar in a bowl until the mixture reaches the ribbon stage.

Mix flour, yeast, salt, and sugar in a mixer with a dough attachment.

Blend the cooked plums until smooth and store in a squeezy bottle.

Cook most plums in 100ml water for 15 minutes until soft.

Churn in an ice cream machine and freeze to set.

Cool the custard completely and stir in the crème fraîche.

Beat eggs and milk together, add to dry ingredients, and mix in butter.

Knead the dough for 10 minutes and let rise in a warm place for two hours.

Preheat the oven to 180°C and preheat the grill.

Knock back the dough and transfer to a piping bag.

Pipe mixture into sugar-dusted and floured moulds and bake for 25 minutes.

Heat sugar and hazelnut liqueur in a pan to create a syrup, then cool.

Soak the warm babas in the hazelnut syrup.

Grill reserved plums with a sprinkle of sugar for 10 minutes.

Warm the milk and vanilla seeds in a saucepan.

Serve baba over plum purée with ice cream and warm grilled plums.

Gradually whisk milk into the egg mixture and cook over low heat until thickened.

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