Ahhh, whilst I love learning something new and hence look forward to my monthly ‘challenge’ from The Daring Bakers, there is something to be said for being able to say “I KNOW I can do that“. Many years ago I made some so it was lovely to have the opportunity to have another go at this month’s challenge, savarin.
Let’s face it, many basic recipes can be daunting for some. Throw in something with a lot of steps and scary ingredients like ‘yeast’, mixing, rising and temperature control and it can definitely be a challenge for even an experienced cook. Having said that, they often aren’t as scary as they first seem, and many recipes are still a bit forgiving and the end result can be great. I’ve found savarin to fall into the latter category, don’t be scared off by it’s more complex method.
I decided to make a ‘lemon savarin’, the tartness of the lemon balanced with some lovely berries and a coulis. It’s not the best time of year to be buying berries but with their brilliant colour and flavour it was worth it. The syrup was a simple combination of sugar, water and of course, lemon juice.
One great thing I love about this dessert is I used a savarin pan with smaller compartments to make individual serves rather than one big one. Before turning out I cut the ‘top’ off and lit the syrup really soak in. That then gave them a nice flat ‘bottom’ to sit on. To present it I warmed mine up a little then cut a small wedge from the side so the berries and sauce appear to ooze from the centre. Yum!