Savarin

COOK TIME
90 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   For the dough put flour, 50 g sugar, eggs and 1 pinch of salt in a bowl. Warm milk lukewarm, crumble yeast into it and dissolve while stirring. Pour yeast milk into the flour mixture. Use the dough hooks of the mixer to knead into an elastic dough, adding 75 g soft butter. Cover and leave to rise in a warm place for about 1 hour until the volume has doubled.

2. 2

   For the syrup, meanwhile, wash organic lime hot, dab dry and finely grate the skin. Squeeze both limes. Simmer 150 g sugar, lime juice and 300 ml water for about 15 minutes. Pour in rum. Peel and slice the pineapple. Mix with lime peel and approx. 1⁄3 syrup.

3. 3

   For the vanilla cream, whip the double cream with the whisks of the mixer. Stir in the vanilla yoghurt. Chill the cream.

4. 4

   Grease a Savar form (24 cm Ø). Knead the dough again briefly and put it into the mould. Cover and let it rise for about 30 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer).

5. 5

   Bake the Savarin for about 20 minutes. Remove, let cool for about 5 minutes and turn out onto a plate. Prick several times with a wooden skewer, sprinkle with rest of syrup several times (Savarin should be well soaked), let cool.

6. 6

   Arrange the vanilla cream in the centre of the savarin. Serve with marinated pineapple.

Nutrition Facts

KCAL
310 kcal

CARBS
38 g

FATS
14 g

PROTEINS
3 g