Name: Christian Ryan’s fennel, honey and ouzo baba with peaches and cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 400 ml thickened cream; 3 tsp caster sugar; 2 tsp vanilla bean paste; Finely grated zest of 1 lemon; Honey, to serve; 1 frozen peach, for grating (see note); Baba; 200 gm plain flour, plus extra for dusting; 70 gm softened unsalted butter, cut into 1cm cubes, plus extra melted for greasing; 7 gm sachet dried yeast; 10 gm (2 tsp) honey; Finely grated zest of 1 orange and 1 lemon, plus 80ml (1/3 cup) citrus juice; 2 eggs, lightly beaten; Ouzo syrup; 230 gm honey (such as fennel honey); 70 gm caster sugar; ½ tsp fennel seeds; 1 cinnamon stick; 1 star anise; 1 vanilla pod, split and seeds scraped (including pod); 230 ml good-quality ouzo

“Rum baba is one of my all-time favourite desserts, and while Paris is not exactly on the Mediterranean, I’ve taken this French classic and added flavours from the Aegean Islands,” says Restaurant Maria chef Christian Ryan.

Ingredients

400 ml thickened cream

3 tsp caster sugar

2 tsp vanilla bean paste

Finely grated zest of 1 lemon

Honey, to serve

1 frozen peach, for grating (see note)

Baba

200 gm plain flour, plus extra for dusting

70 gm softened unsalted butter, cut into 1cm cubes, plus extra melted for greasing

7 gm sachet dried yeast

10 gm (2 tsp) honey

Finely grated zest of 1 orange and 1 lemon, plus 80ml (1/3 cup) citrus juice

2 eggs, lightly beaten

Ouzo syrup

230 gm honey (such as fennel honey)

70 gm caster sugar

½ tsp fennel seeds

1 cinnamon stick

1 star anise

1 vanilla pod, split and seeds scraped (including pod)

230 ml good-quality ouzo

Method

For babas, grease and flour eight 80ml baba or savarin moulds. Combine flour, butter, yeast, honey, citrus zests and juice and a large pinch of salt in bowl of electric mixer fitted with paddle attachment. On low speed, gradually add eggs to flour mixture, beating continuously, until a smooth and silky batter forms (4-5 minutes). Transfer batter into a piping bag fitted with a 1cm nozzle; divide equally among prepared moulds. Cover with a clean tea towel and leave in a warm place until double in size (40-45 minutes). Preheat oven to 180°C fan-forced. Place moulds on a large baking tray and bake until golden and cooked through (15-20 minutes). Remove from oven and allow to cool in moulds before inverting onto a wire rack to cool completely.

Meanwhile, for ouzo syrup, combine all ingredients except ouzo and 160ml (⅔ cup) water in a saucepan over high heat; bring to the boil. Reduce heat to medium; simmer until slightly reduced (5 minutes). Stir in ouzo; remove from the heat and allow flavours to infuse (15 minutes). Strain into a clean saucepan (discard solids) and keep warm.

Unmould babas, place in a large shallow tray and pour warm (not hot) syrup over (if syrup is too hot the babas will break down). Soak, spooning syrup over the top occasionally, until babas are completely soaked through.

Meanwhile, whisk cream, sugar, vanilla bean paste and lemon zest in an electric mixer until soft peaks form.

Divide babas among shallow serving bowls, dollop with vanilla cream and drizzle with a little honey. Using a microplane, finely grate over frozen peach to serve.

This recipe also calls for soaking (see method).
Note

Recipe by Christian Ryan Chef

Christian Ryan is co-owner and head chef at both Aloft and Restaurant Maria in Hobart, Tasmania.

Photography by Brett Stevens Photographer

Brett Stevens is an award-winning food, travel and still-life photographer based in Sydney, Australia. His career spans the globe; regularly taking on assignments for esteemed international magazines, advertisers and publishing houses. His signature style bestrides food, lifestyle, architecture, design and travel. Brett is renowned for his ability to create innovative work that combines his technical, considered eye with a playful organic freedom. Inspired by design, architecture and a bold aesthetic, Brett sights the work of Geoffrey Smart, Joel Sternfeld, Gregory Crewdson and Edward Burtynsky as but a few who inspire his ideals of creative expression. Whether it be large-scale studio set-builds, location shoots or concise tabletop environments, Bretts’ passion for photography and distinctive style is reflected in every shot he captures. Brett finds creative freedom and experimentation through his many personal projects, which allows him to maintain a clear headspace through the non-commercial elements of his craft. Invigorated by the current shift traditional advertising, marketing and publishing clients are making into generating multi-faceted digital and print content, Brett is now collaborating with clients on concepts that encompass all media outlets and platforms. Even though he remains a ‘stills’ photographer at heart he is engaging with some of the best editors, sound and post-production teams and has directed motion for a multitude of OLO, EDM and tablet platforms. With an enviable professional career that has encompassed many changes to all facets of the industry, Brett Stevens continues to evolve and embrace new technologies to best serve his clients while creating work that exemplifies his talent and distinct creative style. Some of Brett’s clients include Gourmet Traveller, DMG Fine Wine, Are Media, Dominos, Harvey Norman, Delicious, NLM, Domayne, Vogue Living, Sainsbury’s, Waitrose, Smeg Appliances, Jones, Condé Nast, Time Inc, Rockpool Group, Food & Wine, Mercedes Benz and Hardie Grant.

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Styling by Vivien Walsh

Ingredients

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