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Le Cordon Bleu News, 10/28/2014
Rum-citrus Baba, carpaccio of pineapple and lime foam
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About this recipe

A rich yeast dough cake steeped in sweet rum-citrus syrup and topped with a flower of pineapple and light and zesty lime foam.

Recipe - Rum-citrus Baba, carpaccio of pineapple and lime foam

Serves: 8

Preparation time: 1½ hours

In this recipe:

  • pineapple
  • lemon
  • lime
  • rum
  • cardamom



Wine pairing:





Pineapple carpaccio
1 ripe pineapple
zest and juice of 2 limes
100 g powdered sugar
Baba dough
150 g eggs
10 g sugar
80 ml milk
20 g fresh (compressed) yeast
250 g flour
5 g salt
50 g butter, melted
Rum-citrus syrup
800 ml water
500 g sugar
zest and juice of 1 lemon
zest and juice of 1 orange
3 bay leaves
2 cardamom pods
rum to taste
200 g apricot jam
100 ml water
Lime foam
50 g sugar
60 ml lime juice
grated zest of 1 lime
150 ml whole milk, chilled
grated zest of 1 lime

8 x 6 cm dariole molds

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  1. Pineapple carpaccio: Peel and core pineapple. Slice into very thin rings using a mandolin or very sharp knife. If desired neaten the edges using a round pastry cutter. Lay out pineapple in single layers and drizzle over lime juice, zest and powdered sugar. Cover with plastic film and leave to marinate until soft, about 1 hour. Roll up an individual ring of pineapple to form a flower shape. Add further layers of pineapple rings until the flower is large enough to fit the top of the baba neatly. Refrigerate prepared pineapple flowers until ready to serve.
  2. Preheat oven to 190ºC. Brush the dariole molds with melted butter and dust with sieved flour.
  3. Baba dough: Whisk eggs and sugar in a bowl. Warm milk to about 37ºC, add fresh yeast and stir to dissolve. In a separate bowl sift the flour and salt together, make a well in the center and add the whisked egg-sugar followed by the warm milk – yeast and mix to combine. Transfer dough into a machine bowl fitted with a dough hook and work until the dough becomes smooth and elastic, about 3 minutes. Transfer to a clean bowl and pour over melted butter. Cover tightly with plastic film and allow to rise at room temperature until doubled in size, about 30 minutes. Mix butter into the dough and spoon into the prepared molds to two thirds full. Allow to double in size again by leaving to stand uncovered at room temperature, for 15 to 20 minutes. Bake in the oven until golden, about 15 to 20 minutes. Remove from oven and turn out onto a wire rack to cool.
  4. Rum-citrus syrup: Place all the ingredients except the rum into a large pan and bring to a boil. Remove from heat, add rum to taste cover and leave to infuse for 30 minutes. Strain through a fine sieve then soak the baba’s in the syrup until completely saturated. Use a slotted spoon to transfer the baba’s onto a wire rack to drain.
  5. Glaze: Bring the apricot jam and water to a boil in a small pan. Liberally brush the baba’s to glaze.
  6. Lime foam: In a small pan bring the sugar, lime juice and lime zest to a boil. Remove from the heat and chill. When cold add the chilled milk and aerate using a hand blender until the milk has frothed.
  7. To serve: Remove a small piece from the middle of the top of the baba using a small knife or melon baller. Place the pineapple flower into the hole on top of baba. Spoon the lime foam onto the pineapple flower and finish with lime zest.

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Wine Pairing

Moscato d’Asti Alasia 2013
  • Why? This dessert combines the tanginess of the citrus foam, the sharpness of the pineapple, the soft texture of the baba with the gentle warmth of the rum. It is actually an easy match for dessert wines. All you need is a sweet wine that has refreshing palate, not too cloying and a moderate depth of flavour. Our ideal contender would be the gently sparkling Moscato d’Asti Alasia 2013 from Piemonte in Italy. It is packed with peach and mandarine aromas that will support the pineapple carpaccio and enhance the citrus from the foam and the syrup. The tiny bubbles contrast the dense texture of the baba while teasing the spices. Don’t worry, if you can’t find this wine, this style of sparkling Moscato or Muscat is produced all around the world. Enjoy!

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