A savarin is a medieval dessert containing eggs, flour, butter and yeast, which is baked and, in this case, dipped in a sweet orange and lemon syrup. Matthew Tomkinson's divine savarin recipe makes an elegant summertime dessert, especially when served with a refreshing mint syrup and bang in season raspberries.
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Warm some milk in a pan but do not allow to split. Mix the yeast into the warm milk until well dissolved
255ml of milk
1 tbsp of fresh yeast
Pour the mixture into a mixing bowl and combine with the flour, salt, sugar, butter, yeast and eggs. Beat until a wet, sticky dough forms. Allow to prove until doubled in size
250g of strong plain flour
1 pinch of salt
1 pinch of sugar
125g of butter
1 tbsp of fresh yeast
Once the dough has proved, knock back the dough firmly, using your fist to punch the air out of the dough
Spoon the dough into a piping bag and then pipe to halfway in each of the savarin moulds. Allow to prove again until the dough has risen to the top of the moulds
Preheat the oven to 180°C/gas mark 4 for 12-15 minutes or until golden. Remove the savarins from the oven and allow to cool on a wire rack
For the vanilla cream, warm 200ml of cream with the vanilla and the gelatine until dissolved. Bring to the boil and then pour over the chocolate – stir to melt thoroughly. Fold in the 300ml whipped cream and place in a piping bag. Set aside in the fridge to chill
500ml of double cream
1 gelatine leaf
100g of white chocolate buttons
2 vanilla pods, scraped
For the mint syrup, combine the water and sugar in a pan and bring to the boil. Reduce to the consistency of a syrup. Remove the pan from the heat and while still warm add the mint and leave to infuse. Once cold, add the food colouring and pass through a sieve
400ml of water
400g of caster sugar
5 1/3 handfuls of fresh mint leaves
3 drops of green food colouring
For the savarin syrup, combine the orange juice, lemon juice, cinnamon stick, vanilla pod, caster sugar and water in a pan. Bring to the boil and leave to cook for 5 minutes. Remove from the heat and allow to cool
1/2 cinnamon stick
1/2 vanilla pod
500g of caster sugar
1000ml of water
While the syrup is still just warm, use tongs to soak the savarins in the syrup until well sodden and heavy
To serve, place a warm, soaked savarin in the centre of each plate. Pipe vanilla cream into the centre of each savarin and spoon some of the mint syrup around. Garnish with some fresh raspberries coated in a little sugar
1 punnet of English raspberries
sugar to taste
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