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Preparation info

  • Makes

    10

    Babas
    • Difficulty

      Medium

    • Ready in

      1 hr 20

Appears in

My Best: Alain Ducasse

My Best: Alain Ducasse

By Alain Ducasse

Published 2014

  • About

Cooking is about tradition, and this recipe is one of its symbols. For a gastronome, simply hearing the words “rum baba” makes the mouth water and conjures up an image of something delicious, moist and fragrant, syrupy and soft… in other words, a moment of perfect pleasure. To see a baba wearing its shiny apricot glaze, waiting to receive the anointing of aged rum, and ultimately to be accompanied by a vanilla cream is to witness a small masterwork of good taste. It is my favorite dessert, and you will find it on the menu at Monaco’s Louis XV restaurant. This version was created in memory of the dessert served at the wedding of King Louis XV to Poland’s Princess Marie Leszczyňska.

Ingredients

    Method