Plum baba with crème fraîche ice cream

Babas are having a revival – this version replaces the rum with hazelnut liqueur and is served with grilled plums and plum purée.

Equipment and Preparation: You will need an ice cream machine, large food processor with a dough attachment, a piping bag with a plain nozzle and 4 x 11cm/4½in baba tins (savarin moulds) - alternatively you can use small dariole moulds.

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For the crème fraîche ice cream

For the plums

For the baba

For the syrup