Directions:

FUSION RUM BABA DOUGH

• 1. Cut butter into pieces and place in bowl of mixer along with flour, honey, and salt. Freeze for 30 minutes.
• 2. Remove from freezer and add half the eggs, melted Fusion Rum, and fresh yeast. Knead on the second speed setting, gradually adding the remaining eggs, until the dough completely comes away from the edge of the bowl. Dough should be 75°F once kneaded.
• 3. Pipe the dough into ball-shaped molds and leave to rise for 1 hour.
• 4. Bake, with the mold placed between two sheet trays, at 320°F for 20 minutes. Remove from molds and bake for another 5 minutes to brown.

MADAGASCAR BOURBON SYRUP

• 1. Boil all ingredients in a saucepan. When the syrup is warm, immerse rum babas and leave to soak overnight.

FUSION RUM ICE CREAM

• 1. In a saucepan, heat the whole milk, skim milk powder, and water with a thermometer. At 86°F, add the atomized glucose and dextrose. At 104°F, add the first amount of sugar and invert sugar. At 113°F, add melted butter, melted Fusion Rum, and yolks. At 122°F, add the second amount of sugar and ice cream stabilizer.
• 2. Bring mixture to 185°F and remove from heat. Allow mixture to mature overnight, or for a minimum of 4 hours, in a refrigerator.
• 3. Mix and strain through a chinois. Churn ice cream, while running, add soaked raisins.

FUSION RUM WHIPPED GANACHE

• 1. Heat the first amount of cream with hydrated gelatin.
• 2. Pour over white chocolate couverture and Fusion Rum. Mix while adding the second amount of cream.
• 3. Strain through a chinois and set aside overnight.
• 4. Whisk in a mixer and place in a piping bag fitted with a fluted tip.

ASSEMBLY

• 1. Place 2 scoops of ice cream and a few rum babas in a sundae glass. Finish with a rosette of the Fusion Rum whipped ganache.