Babas with Swirled Fruit Purees

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

An easy to prepare but delicious dessert, these individual sponge cakes served atop a dish of Banana Rum Sauce or Berry Sauce will be sure to please.

Ingredients

8 babas or individual sponge cakes

Banana Rum Sauce:

1⁄2 cup light brown sugar
4 tbsp. unsalted butter
2 oz. rum
4 oz. frozen sweet banana puree, thawed
2 tbsp. heavy cream

Berry Sauce:
8 oz. water
1 cup granulated sugar
8 oz. frozen berry strawberry puree, thawed
1 oz. fresh lemon juice
Apple slices and mint sprigs, for garnish

Steps

1. Prepare Banana Rum Sauce: In saucepan, combine brown sugar, butter, and rum; bring to a boil. Reduce heat and simmer mixture 2-3 min.

2. Stir in sweet banana purée and cream. Remove from heat. Strain through a sieve and cool.

3. Prepare Berry Sauce: In a saucepan, combine water and sugar; bring to a boil. Reduce heat; simmer 3 min. Remove from heat and cool.

4. Stir in berry puree and lemon juice. Strain; transfer to a squeeze bottle or storage container.

5. To serve, spoon or squeeze fruit sauces onto individual dessert plates. Use a toothpick to swirl for a marble effect. Place babas on top of purées; garnish with apple slices and mint.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources