You can buy strained passion fruit purée from specialist shops and online, but if you can’t find it, buy a dozen or so passion fruits and scoop out the pulp. You can leave the seeds in, or pass through a sieve if you prefer.
Ingredients
- ½ quantity brioche dough
For the Syrup
- ½ vanilla pod, split open, seeds scraped out
- 500 g caster sugar
- 300 ml water
- 100 g clear honey
- 100 g passion fruit purée, or equivalent passion fruit pulp from fresh fruits
- 1 lemon (juice only)
- 50 ml dark rum or any other kind of fruit liqueur you have to hand Gran Marnier, Cointreau, Limoncello …
To Finish
- yoghurt cream
- 200 g fresh berries, cleaned and picked over
How to Make It
- Prepare the babas as for winter rum babas. To make the syrup, put the vanilla seeds and pod in a large saucepan along with all the other ingredients except the alcohol. Warm gently until the sugar has completely dissolved, then bring to the boil and cook for 5 minutes until you have a light syrup. Remove from the heat and stir in the rum or liqueur. Set aside to cool for 30 minutes, then pour over the babas in a very large serving bowl and leave to soak as outlined on here.
- When you’re ready to serve, prepare the yoghurt cream. Serve three little buns per person, a generous ladle of syrup, a dollop of yoghurt cream, and a scattering of fresh berries to finish.
