Rum and fruit baba

Place the flour, butter, sugar, salt and yeast in the mixer.
Add a small amount of the eggs until you obtain a thick dough. Then knead until elastic.
Add the rest of the eggs at intervals.
Leave to rest at room temperature until the dough doubles in size.
Work the dough for a few seconds and measure out into the moulds up to half full.
Ferment in the warmer at around 28ºC.
Bake in the oven at 170/180ºC.

Boil the water with the sugars.
Infuse the star anise, vanilla, cinnamon and orange peel.
Add the juices and the rum.
Warm up if necessary to around 70/80ºC and soak the baba cakes.
Strain and place to one side.

Bring the cream up to the boil and infuse the vanilla pod for a few minutes.
Strain and pour over the white chocolate, emulsify and place to one side.

Once the baba has been hydrated with the syrup, strain for a few minutes.
Form a zigzag of whipped cream along the baba cake.
Place a selection of fresh fruits on top, along with some anise seeds and lime zest.