I have desert duty for my familly and wanted your advice on a concept (most of you are foodies after all!).
Apparently the whole "Baba au rhum/Savarin" experiment was born when someone had to find a replacement for a Tokaj soaked Kouglof. The rhum sirup we have now is what was apparently developped to replace the Tokaj soak.
I'd like to try my hand in soaking a savarin in our own local sweet liquor but I'm wondering how to approach it.
1) Use it as is since it is already pretty sweet.
2) Reduce the ice cider to half its volume to get a more sirupy consistency
3) Try to incorporate the ice cider in a simple sirup (which would be a crime in my opinion)
I'm initially thinking of soaking the cake in a very sweet ice wine (something like neige) but wanted to see what you thought of it!