Rum babas with lime chantilly

FOR THE RUM SYRUP

 480ml wat er  150ml honey  1 lime, skin removed

with a peeler and juiced  90ml dark rum 1 Tip the water, honey, and lime peel in a medium saucepan. Place over high indirect heat on your grill. Bring to the boil and simmer for 10 minutes. Remove from heat. 2 Strain the lime juice through a sieve to remove any pips and seeds, and add to the honey lime mixture. Tip in rum. Allow the syrup to cool to room temperature and set aside.

FOR THE LIME CHANTILLY CREAM

 2 tbsp caster sugar  1 lime, zested  240ml double cream 1 In large bowl, rub lime zest into the sugar with fingertips to release aroma and oil. 2 Add the cream and whisk to soft peaks. Cover and place in the fridge until needed.

FOR THE BABA DOUGH SERVES 6

 175g strong flour  3.5g dry yeast  60ml whole milk, warmed

slightly  2 large eggs  Pinch of salt  1 lemon, zested  85g unsalted butter, cubed and softened, plus more for greasing moulds 1 Heat ceramic grill/smoker to 200C. 2 In a large bowl, whisk together 60g of the flour, yeast, and milk and whisk until smooth. Cover with cling film and place in a warm place to allow to rise, until the dough starts to fall back in on itself, about 30-45 minutes. 3 Once the batter is ready, place into a mixer fitted with the dough hook. Add the eggs, salt, and the remaining flour, and lemon zest.

When the dough starts to come together and become smooth, add butter. Then beat for two more minutes until batter is smooth. Grease moulds with additional softened butter and place on tray. 4 Once the dough is ready, scoop into a piping bag and pipe the mixture into a rum baba mould (50g-60g for each portion). Cover the tray loosely with cling film and place in a warm place until doubled in size, about 20-30 minutes. Once risen, remove the cling film and place into the grill smoker. 5 Cook for 20 minutes or until golden on top. Remove tray from the smoker and gently remove babas from their moulds, then place the babas back on the tray. Place the tray back into the smoker and bake the babas for another 7-8 minutes until golden on the sides. Remove from the smoker and allow to cool on a rack.