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Baba au rhum with white chocolate ice cream, meringue and white chocolate sauce

This baba au rhum is topped with Monin's white chocolate sauce.

This recipe is for 4 to 6 people.

Ingredients

100mlWater
100mlWhite rum
Baba
100mlChocolate syrup

100mlWater
200gSilvia egg white powder
Lemon

White chocolate ice cream
White chocolate sauce

Preparation

  1. Mix the rum with water and syrup.
  2. Place the baba in it and let them soak thoroughly.

  1. Mix egg white powder with water and whisk until airy.
  2. Using a piping bag, pipe thin lines over the back of a round silicone baking mat.
  3. Grate some lemon zest over it.
  4. Dry at 80°C in the dehydrator or a regular oven with the moisture vent open.
  5. This takes several hours.

  1. Pat the baba dry.
  2. Scoop a ball of white chocolate ice cream on top.
  3. Place the meringue on top.
  4. Generously pour the white chocolate sauce over it.