Savarin With Grapes And Wine Foam

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Ingrediënten

Ingredients for 15 Pieces

  • 1½ cup 180 g Flour
  • 4 tsp 10 g Yeast
  • 5 tbsp Milk lukewarm
  • 5½ 80 g Butter
  • 4 tsp 20 g Granulated suga Salt
  • ½ tsp Lemon zest
  • 2 Eggs
  • Butter and flour for the pan

For the Syrup

  • 1 cup 250 ml Water
  • ⅓ cup 80 g Sugar
  • 2 tbsp plus 1 tsp 50 g hone;
  • Zest of 1 orange
  • 1 tsp Lemon juice
  • 2 tbsp Cognac
  • For the Grapes
  • 7 oz 200 g Grapes, as small as possible
  • ½ cup 125 ml Water
  • ½ cup 60 g Granulated sugar
  • ½ Vanilla bean
  • 2 tbsp Cognac

For the Wine Foam

  • 7 tbsp 100 ml White wine
  • 7 tbsp 100 ml Marsala (or another strong, aromatic dessert wine)
  • 7 tbsp 100 g Granulated sugar
  • 2 Eggs
  • 2 Egg yolks

Instructies

  • Sift the flour into a bowl, press a depression into the middle.
  • Place the yeast in the depression and mix with lukewarm milk.
  • Cover and let rise in a warm place.
  • Melt the butter and knead into the dough along with eggs, sugar, salt, and lemon zest.
  • Punch it down strongly.
  • (But the dough should not become too hard.
  • ) Let rise in a warm place again.
  • Butter small savarin pans or ring pans, dust with flour, and fill halfway with the dough.
  • Cover and let rise again.
  • Preheat oven to 350 °F (180 °C) and bake for 12–15 minutes.
  • Remove and let cool.
  • For the syrup, boil with sugar, honey, and orange zest, let cool, and sieve.
  • Flavor with lemon juice and cognac and soak the savarins with it.
  • Peel the grapes.
  • Bring water with sugar and the vanilla bean to a boil and set aside.
  • Remove the vanilla bean and add the grapes and cognac.
  • Let everything cool.
  • For the wine foam, mix all the ingredients together well and beat in a warm water bath until creamy.
  • Place the savarins on plates, put the grapes in the middle, and serve with wine foam.
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Recipe Category Dessert / Fruit
Country Austria / European
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