Rum essence

Often, in the recipes of various desserts, as well as alcoholic and non-alcoholic cocktails, you can find such an ingredient as rum essence. Often, in the manufacture of confectionery, chocolates with fillings, puddings, as well as soufflé and ice cream, rum essence is used. Essence or food concentrate gives ready-made culinary masterpieces a rum twist.

Your cream cake, cakes, muffins, biscuits or homemade cupcakes will sound new if you add just a few drops of rum essence. And such a well-known bakery product as Rum Baba simply cannot be baked without using rum essence. All essences can be divided into natural and artificial.

The first essences are obtained by squeezing or distilling fruit and plant fruits. For example, almond extract. Artificial essences are obtained using chemical processes. Typically, liquid essences are used in cooking and confectionery, which are a solution of volatile substances. Currently, along with the essence of rum, almond, acetic, citrus, vanilla, mint, coffee and floral extract have become widespread.

Rum essence is available in liquid form and is used only in small quantities, i. e. drop by drop. It is better to always stick to the recipe of a dessert or cocktail in order to eventually get the expected rum taste and aroma. Interestingly, alcohol has been used for centuries to give the cream, as well as the dough a more tender and memorable taste.

It happens that the same dessert is both a masterpiece of cooking and an ordinary homemade bake. Just a couple of drops of rum essence will radically change the taste and aroma of your dessert. The basis of the rum essence is a extract or extract of a strong alcoholic drink, which is made by distillation from molasses or cane syrup.

The liquid obtained after fermentation is kept in oak barrels. It is the aging time that affects the strength, as well as the taste of the drink. The rum taste is familiar to many, this aroma is very difficult to confuse. Finally, we offer you to get acquainted with the history of the most famous baking, which uses rum essence.

The luxurious homemade dessert Rum Baba will be a nice addition to the tea party. Just looking at a mouth-watering fresh fudge bun is enough to make you want to taste a rum dessert. Remarkably, the Rum Baba belonged to elite treats that were served to the table of kings and emperors.

The invention of the Rum Baba dessert is attributed to King Stanisław Leszczyński of Poland, who decided to improve a piece of cake that was too dry by dipping the dessert in wine. The king liked the new wine cupcake, so the monarch had a favorite dessert, which the Poles began to call baba (emphasis on the second syllable). Later, the royal confectioner replaced Leshchinsky's wine with rum at will. Later, a fudge of sugar syrup was placed on top of the dessert, which perfectly harmonized with the rum taste of the bun.