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

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