Saffron Savarin
- 1/3 c Warm milk
- 1/4 ts Saffron threads
- 1 1/4 c Sugar, plus 3 tablespoons
- 1 c Softened unsalted butter
- 2 c Allpurpose flour
- 4 ts Baking powder
- 1 pn Salt
- 6 lg Eggs, separated
- 1 lg Egg
- 2 tb Dark rum
-----------------------------------SYRUP-----------------------------------
1 c Sugar
1/2 ts Saffron threads
1/3 c Dark rum
1/2 c Apricot preserves, sieved
Whipped cream and candied
-violets, for garnish
Preheat oven to 375 degrees F. Butter and flour two 1 1/2-quart savarin
molds, shaking out excess flour.
In a small bowl combine milk and saffron and set aside 5 minutes. In a bowl
with an electric mixer beat 1 1/4 cups sugar and butter until light and
fluffy. Onto a sheet of wax paper sift together flo ur, baking powder and
salt. Add 1 cup of flour mixture to sugar mixture and beat until combined.
Add egg yolks and egg, one at a time, and beat until combined. Add
remaining flour mixture, saffron mi lk and rum and beat 1 minute more, or
until smooth.
In another bowl with an electric mixer beat whites until they hold soft
peaks. Add remaining 3 tablespoons sugar and beat until stiff peaks form.
Fold whites into batter and pour into prepared molds. Bake cakes 25
minutes. Reduce heat to 350 degrees F and continue to bake 15 to 20 minutes
more, or until a cake tester comes out clean. Let cakes cool in molds for
10 minutes. Invert cakes onto rack s set over jellyroll pans.
Make sugar syrup: In a saucepan dissolve sugar in 1 cup water, bring
mixture to a simmer and cook 2 minutes, stirring, until clear. Add saffron
and simmer 3 minutes. Remove from heat and stir in rum. Spoon syrup
repeatedly over warm savarin, spooning excess syrup that drips onto
jellyroll pan over again, until savarin is completely saturated; let
savarin stand 1 hour.
Strain any remaining syrup into a small saucepan, add apricot preserves and
simmer, stirring, until smooth. Spoon glaze over savarin and chill 2 hours.
Before serving, garnish savarin with whipped cr eam and candied violets.
>From Taste Show # TS4665
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon" on Apr 4, 1997
1 c Sugar
1/2 ts Saffron threads
1/3 c Dark rum
1/2 c Apricot preserves, sieved
Whipped cream and candied
-violets, for garnish
Preheat oven to 375 degrees F. Butter and flour two 1 1/2-quart savarin
molds, shaking out excess flour.
In a small bowl combine milk and saffron and set aside 5 minutes. In a bowl
with an electric mixer beat 1 1/4 cups sugar and butter until light and
fluffy. Onto a sheet of wax paper sift together flo ur, baking powder and
salt. Add 1 cup of flour mixture to sugar mixture and beat until combined.
Add egg yolks and egg, one at a time, and beat until combined. Add
remaining flour mixture, saffron mi lk and rum and beat 1 minute more, or
until smooth.
In another bowl with an electric mixer beat whites until they hold soft
peaks. Add remaining 3 tablespoons sugar and beat until stiff peaks form.
Fold whites into batter and pour into prepared molds. Bake cakes 25
minutes. Reduce heat to 350 degrees F and continue to bake 15 to 20 minutes
more, or until a cake tester comes out clean. Let cakes cool in molds for
10 minutes. Invert cakes onto rack s set over jellyroll pans.
Make sugar syrup: In a saucepan dissolve sugar in 1 cup water, bring
mixture to a simmer and cook 2 minutes, stirring, until clear. Add saffron
and simmer 3 minutes. Remove from heat and stir in rum. Spoon syrup
repeatedly over warm savarin, spooning excess syrup that drips onto
jellyroll pan over again, until savarin is completely saturated; let
savarin stand 1 hour.
Strain any remaining syrup into a small saucepan, add apricot preserves and
simmer, stirring, until smooth. Spoon glaze over savarin and chill 2 hours.
Before serving, garnish savarin with whipped cr eam and candied violets.
>From Taste Show # TS4665
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master
Harper Gaellon"
