Savarin Dessert Recipe
Ingredients
| Yeast | 1 Ounce | |
| Warm milk | 6 Tablespoon | |
| Sugar | 1 1/2 Ounce | |
| All purpose flour | 8 Ounce | |
| Salt | 1/2 Teaspoon | |
| Eggs | 4 , beaten | |
| Butter | 4 Ounce, softened | |
| Sugar | 1 1/4 Pound (Syrup:) | |
| Water | 1 Pint (Syrup:) | |
| Rum | 6 Tablespoon (Syrup:) | |
| Apricot jam | 3 Tablespoon, sieved (Glaze:) | |
| Water | 1 Tablespoon (Glaze:) | |
| 8 oz. strawberries, hulled and halved | ||
| 4 oz. green grapes, halved and deseeded | ||
| 2-3 slices fresh pineapple, cut into 1/2 inch cubes | ||
Directions
Blend the yeast with the milk, 1 teaspoon of the sugar and 2 oz.(1/2 cup) of the flour.
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour and salt into a warmed bowl and stir in the remaining sugar.
Make a well in the centre and pour in the eggs and yeast mixture.
Add the softened butter and gradually draw all the ingredients together.
Beat thoroughly for 3-4 minutes.
Pour into a greased 9 inch savarin tin or ring mould and place inside an oiled polythene (plastic) bag.
Leave in a warm place for 30-40 minutes or until the dough has risen to the top of the mould.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 25 minutes or until golden brown.
Meanwhile, prepare the syrup by dissolving the sugar in the water in a heavy saucepan over a gentle heat.
When dissolved, bring to the boil and boil for 1 minute.
Remove from the heat and stir in the rum.
Turn the savarin out onto a wire rack, placed over a plate.
Allow to cool for a few minutes then make holes over the surface with a fine skewer.
Set aside 1/4 pint (2/3 cup) of the syrup.
Spoon the rest of the syrup over the savarin until it has soaked through.
Leave to cool then transfer to a serving dish.
Warm the apricot jam with the water and brush over the savarin.
Mix the fruit with the reserved syrup and pile into the centre
Leave in a warm place for 15-20 minutes until frothy.
Sift the remaining flour and salt into a warmed bowl and stir in the remaining sugar.
Make a well in the centre and pour in the eggs and yeast mixture.
Add the softened butter and gradually draw all the ingredients together.
Beat thoroughly for 3-4 minutes.
Pour into a greased 9 inch savarin tin or ring mould and place inside an oiled polythene (plastic) bag.
Leave in a warm place for 30-40 minutes or until the dough has risen to the top of the mould.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 25 minutes or until golden brown.
Meanwhile, prepare the syrup by dissolving the sugar in the water in a heavy saucepan over a gentle heat.
When dissolved, bring to the boil and boil for 1 minute.
Remove from the heat and stir in the rum.
Turn the savarin out onto a wire rack, placed over a plate.
Allow to cool for a few minutes then make holes over the surface with a fine skewer.
Set aside 1/4 pint (2/3 cup) of the syrup.
Spoon the rest of the syrup over the savarin until it has soaked through.
Leave to cool then transfer to a serving dish.
Warm the apricot jam with the water and brush over the savarin.
Mix the fruit with the reserved syrup and pile into the centre
Chef
