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Coffee rum baba from the siphon

This recipe uses a siphon which results into a super airy baba.

Makes 2600g.

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Allergens and dietary requirements

  • Gluten
  • Cow's milk
  • Lactose
  • Egg

Ingredients

400
g
cold brew coffee
300
g
whipping cream
165
g
egg yolk
165
g
sugar
60
g
corn starch
4
g
salt
8
g
gelatin leaves, soaked in cold water
400
g
whipping cream, lightly whipped
420
g
cold brew coffee
4
eggs
4
g
salt
480
g
flour
30
g
corn starch
as needed
vanilla sugar
as needed
dark rum

Scale recipe

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