Champagne Baba with Vine Peach & Redcurrant jam, white chocolate whipped cream

Ingredients

• 3 eggs
• 110 g white sugar
• 60 g salted butter
• 3 tablespoons whole milk
• 125 g flour
• 1 sachet baking powder

• 25 cl water
• 125 g sugar
• ½ bottle of Champagne

• 1 jar of Vine Peach jam
• 250 ml full-fat whipping cream
• 50 g white chocolate
• A few redcurrants

Instructions

PREPARING THE WHIPPED CREAM

It's best to prepare the whipped cream the day before.

1. Heat the cream in a saucepan.
2. Break the white chocolate into pieces in a mixing bowl and pour in the hot cream, stirring until you get a smooth mixture.
3. Cover with cling film and leave to rest overnight in the fridge.

PREPARING THE BABAS

1. Preheat the oven to 180°C.
2. In a mixing bowl, separate the egg whites from the yolks and whisk the yolks with the sugar until the mixture turns pale.
3. Pour in the melted butter, then the milk. Add the sifted flour and baking powder.
4. Whisk the egg whites to stiff peaks and gently fold them into the egg yolk mixture.
5. Fill muffin moulds ¾ full and bake for 20/25 minutes in a hot oven.

PREPARING THE SYRUP

1. Pour the water and sugar into a saucepan. Bring to the boil and let reduce for 10 minutes.
2. Add the champagne once the syrup has cooled slightly.
3. Take the babas out of the oven and remove the centre of each cake with an apple corer. Be careful not to go all the way through — leave the base intact.
4. Pour the syrup over the babas.

TO SERVE

1. When ready to serve, place a spoonful of Vine Peach jam in the hollowed centre of each baba.
2. Whip the cream with a mixer, then fill a piping bag and cover each cake with whipped cream.
3. Decorate with a few redcurrants.