Savarin Recipe
Would you like to taste the best ever Savarin? Savarin as a Main Dish never fails to impress. Try your hand at this French recipe of Savarin, which makes you keep asking for more. Stop looking and try this Savarin recipe immediately.
Ingredients
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Directions
Beat 2 yolks of egg and 2 tablespoonfuls of caster sugar together until pale and frothy.
When this mixture trickles off the spoon in whitish "ribbons" beat in 2 tablespoonfuls of very fine breadcrumbs, 2 tablespoonfuls of sifted flour, and finally the two stiffly beaten whites of egg.
Pour into a greased mould (usually a ring) and bake in a moderate oven at first, gradually raising the temperature till, at the end of 30 minutes, it is a very hot one.
Turn out of the mould, and pour over it at once a glass of half syrup and half Cointreau.
Leave to cool.
Decorate with pieces of candied lemon and orange peel, with apricot jam, or with confectioners' custard
When this mixture trickles off the spoon in whitish "ribbons" beat in 2 tablespoonfuls of very fine breadcrumbs, 2 tablespoonfuls of sifted flour, and finally the two stiffly beaten whites of egg.
Pour into a greased mould (usually a ring) and bake in a moderate oven at first, gradually raising the temperature till, at the end of 30 minutes, it is a very hot one.
Turn out of the mould, and pour over it at once a glass of half syrup and half Cointreau.
Leave to cool.
Decorate with pieces of candied lemon and orange peel, with apricot jam, or with confectioners' custard
