Saffron savarin
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Warm milk |
| ¼ | teaspoon | Saffron threads |
| 1¼ | cup | Sugar, plus 3 tablespoons |
| 1 | cup | Softened unsalted butter |
| 2 | cups | Allpurpose flour |
| 4 | teaspoons | Baking powder |
| 1 | pinch | Salt |
| 6 | larges | Eggs, separated |
| 1 | large | Egg |
| 2 | tablespoons | Dark rum |
| 1 | cup | Sugar |
| ½ | teaspoon | Saffron threads |
| ⅓ | cup | Dark rum |
| ½ | cup | Apricot preserves, sieved |
| Whipped cream and candied violets, for garnish | ||
Directions
SYRUP
Preheat oven to 375 degrees F. Butter and flour two 1½-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 ¼ 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" <gaellon@...> on Apr 4, 1997