Savarin Recipe
I feel one can never have enough of French food. One of its offering is this delicious Savarin which compels me to feel so. It is an ideal Dessert. It is a French cuisine delicacy. One trial wont be enough for this Savarin recipe, I am sure you will be making it again!.
Ingredients
1 package yeast
1/4 cup lukewarm water
1 1/2 cups sifted all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
2 large or 3 small eggs
1/4 cup milk
2/3 cup butter, at room temperature
1 teaspoon grated lemon rind
Hot rum syrup
Directions
1. Soften the yeast in the water five minutes, then stir until blended.
2. Combine the flour, sugar and salt in a mixing bowl. Stir in the yeast and eggs, beaten slightly with the milk. Beat until the batter is smooth, about one hundred strokes. Add the butter and lemon rind and beat until the butter is blended into the batter, about fifty strokes.
3. Spoon the batter into a nine-inch ring mold, filling it half full, cover with a towel and let rise until the batter just fills the mold, about one hour.
4. Bake in a preheated hot oven (400° F.) thirty to thirty-five minutes, or until browned.
5. Carefully turn the savarin out of the mold and spoon over it hot rum syrup until the cake is saturated. Keep warm and serve filled with whipped cream. If desired, the savarin may be served blazing. To do this, pour one-quarter cup warm rum over the warm savarin and set ablaze. Accompany with warm zabaglione sauce
2. Combine the flour, sugar and salt in a mixing bowl. Stir in the yeast and eggs, beaten slightly with the milk. Beat until the batter is smooth, about one hundred strokes. Add the butter and lemon rind and beat until the butter is blended into the batter, about fifty strokes.
3. Spoon the batter into a nine-inch ring mold, filling it half full, cover with a towel and let rise until the batter just fills the mold, about one hour.
4. Bake in a preheated hot oven (400° F.) thirty to thirty-five minutes, or until browned.
5. Carefully turn the savarin out of the mold and spoon over it hot rum syrup until the cake is saturated. Keep warm and serve filled with whipped cream. If desired, the savarin may be served blazing. To do this, pour one-quarter cup warm rum over the warm savarin and set ablaze. Accompany with warm zabaglione sauce
