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A take on Baba au Rhum featuring a vanilla cake donut soaked in pineapple simple syrup topped with coconut mousse, white chocolate, and gold leaf made using The Perfect Puree Carmelized Pineapple Concentrate and Coconut Puree
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Perfect Puree .
Warm the Coconut purée with the sugar.
Add the soaked gelatin.
At 40°C, fold in the whipped cream.
Soak donut in pineapple simple syrup and place on your plate. Decorate the top by adding coconut mousse, white chocolate, and a shot of rum, gold leaf to decorate.