Take brioche dough prepared as for savarins, and mix with it candied fruits cut into small dice. Butter baba-molds, fill them half full of the mixture, let them rise to double in size, and bake in a hot oven.
Soak the babas in sugar syrup flavored with rum and drain. Place a candied cherry on each one.
Baba-molds are like large individual timbale cups.
COFFEE MOUSSE
½ ounce gelatine,
¼ cupful of cold water,
½ cupful of hot water,
1 cupful of coffee,
½ cupful of sugar,
1 cupful of cream, whipped.