baba

Place the flour, dried yeast and salt in a stand mixer fitted with a dough hook and mix until the gluten has developed.
Add the softened butter a little at a time, mixing until it is fully incorporated and the dough becomes glossy.
Transfer the dough immediately to the fridge and leave to chill for a few hours.
Preheat the oven to 170°C.
Knock back the chilled dough.
Divide the dough between small baba moulds, weighing 25g into each mould.
Leave to prove until the dough is level with the rims of the moulds.
Bake for 12 minutes.
Remove the babas immediately from the moulds and transfer them to a wire rack to cool.
Once cool, refrigerate for at least one night. The babas will absorb the syrup more effectively when slightly stale and can be made several days ahead.

blackberry soaking syrup

Cut each baba in half from top to bottom.
Place the water, sugar and blackberries in a pan, adding the optional gin when making the boozy version.
Heat until the mixture comes to the boil.
Blend with a hand blender and pass through a fine chinois into a clean pan.
Return the syrup to the boil, then remove it from the heat.
Add the baba halves and leave them to soak for 4 minutes.
Turn the babas over and soak for a further 5 minutes.
Carefully transfer them to a draining tray and refrigerate until firm.

meadowsweet ice cream

Place the milk and meadowsweet flower heads in a pan and bring to the boil.
Remove from the heat and leave to infuse overnight.
Pass the infused milk through a fine chinois.
Add the caster sugar, glucose, honey and sea salt.
Bring the mixture to the boil to dissolve the ingredients.
Use a hand blender to incorporate the xanthan gum.
Divide between Pacojet containers and chill.
Once cold, freeze until required.

vanilla cream

Place the milk and vanilla pod in a pan and bring to scalding point.
Beat the egg yolks with the caster sugar and cornflour.
Gradually add the hot milk to the egg yolk mixture.
Return the mixture to the pan and cook until completely thickened.
Transfer to the fridge and leave to chill.
Once cold, beat the mixture lightly with a spatula to loosen it.
Whip the double cream over an ice bain-marie until thick and dense.
Fold the whipped cream into the crème pâtissière in three additions.
Transfer the vanilla cream to a piping bag.

assembly

Cut each soaked baba half in half again to make two quarter pieces.
Arrange the baba quarters on the plate to form a frame for the garnish.
Pipe a thick ribbon of vanilla cream between the baba pieces.
Top with sliced blackberries, redcurrants and more vanilla cream.
Add a portion of meadowsweet ice cream.
Finish with the toasted slivered almonds.