Baking this will make your house smell AMAZING, and the final product tastes even better than it looks– sweet and sophisticated all at once. There are many different shapes and forms the brioche base can take I made one large loaf in my loaf pan and half a dozen smaller servings in cupcake tins. You can soak the currants in rum as well before adding them to the dough, which I did. So here’s the first “Poirot gourmet” entry here at Seven Storeys High: Baba au Rhum with a side of crème de cassis.īaba au Rhum is a kind of currant-laden brioche soaked in rum-and-sugar syrup, glazed with apricot preserves, and frequently served with whipped cream and fruit garnish. For the past several months, I’ve been posting foodie pictures of various recipes I’ve found and made that relate in some way to Poirot, tagging them “Poirot gourmet.” It seems like I might as well share them here– and I can also link to recipes and expound on the book references.
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