Soaked savarin with Scottish raspberries

PT1H

First published in 2015
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Ingredients

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Imperial

Savarin

Raspberries

  • 400ml of water
  • 200g of sugar
  • 1 punnet of raspberries, dressed with a drizzle of lemon juice and olive oil

To serve

  • 600ml of whipping cream, whipped into soft peaks
1
In a large, clean bowl, mix together the flour, butter, yeast, honey, salt, and the fruit juice and zest
2
Crack the eggs into a separate bowl, and add to the flour mix one by one, beating all the while until you achieve a thin, shiny batter
3
Put the batter into a piping bag, and carefully pipe into the 6 greased, floured savarin moulds
4
Preheat the oven to 180°C/Gas mark 4. Leave the mould in a warm place and allow the batter to prove. It should double in size
5
Once the batter has doubled in size, put the mould into the oven and bake until the cake is golden brown
6
Once cooked, remove from the oven and place on a wire rack to cool. When the cake has cooled to room temperature, remove the mould and leave the cake to cool further
7
Whilst the cake is cooling, make a syrup. In a clean pan, combine the sugar and water over a medium heat until all the sugar has dissolved. Continue to cook until the mix reduces down to a syrup texture
  • 400ml of water
  • 200g of sugar
8
Bring the syrup to the boil, and add the savarin to the pan. Re-boil then remove from the heat and leave to cool. Repeat this process with the remaining 5 savarins
9
When the syrup cools, remove the savarin and drain thoroughly. Place in the centre of a serving plate
10
Fill the hole with whipped cream and raspberries and serve immediately
First published in 2015
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