Savarina from Pesmet

Name: Savarina from Pesmet
Ingredients: dough: 6 eggs 120 g sugar 100 g breadcrumbs 15 ml rum (I didn't add) 30 g flour (I didn't add) syrup: 300 g sugar 400 ml water 100 ml rum (I added 1/2 vial essence) for decoration: jam 1/2 kg whipped

Desert - Savarina from Pesmet by Betina K. - Recipia

To prepare delicious savarins, we start by ensuring that we have all the necessary ingredients at hand, as well as the tools needed to achieve optimal results. We begin by greasing the molds with butter, using a brush to ensure that the butter is evenly distributed over the entire surface. Then, we dust the molds with flour to prevent the savarins from sticking. It is important to do this step carefully, as good dusting will facilitate the removal of the savarins from the molds after baking. In a large bowl, we beat the egg whites until foamy, gradually adding sugar and rum essence. We continue to mix until the mixture becomes firm and glossy. After obtaining this foam, we add the egg yolks, gently mixing to avoid losing air from the mixture. Finally, we incorporate the breadcrumbs and flour, mixing only 9-10 times with a folding motion to maintain the airy texture of the dough. We fill the molds with the obtained mixture, being careful not to overfill them, leaving room for rising. We place the molds on a tray and put everything in the preheated oven at a temperature slightly above average. It is essential not to open the oven door for 20 minutes, to allow the savarins to bake evenly. After 20 minutes, we take the molds out of the oven and place them upside down on a baking paper set on a wooden board. We leave the savarins in this position, covering them with a napkin or tablecloth to cool slowly. Once the savarins have cooled, we remove them from the molds and cut each savarin at the top, removing a thin cap. We prepare the syrup by boiling water with sugar, and when it starts to boil, we turn off the heat and let it cool slightly. We add the rum essence, mixing well. We drizzle each savarin with this syrup, including the caps, and put them in the fridge to cool and absorb the flavors, ideally for 2-3 hours, although a shorter time is sufficient in some cases. In the meantime, we whip the cream until it becomes firm. When the savarins have cooled, we spread a layer of jam on each savarin to prevent it from soaking when in contact with the whipped cream. We then add a generous layer of whipped cream, place the cap on top, and for an elegant finish, we apply another layer of whipped cream on the cap. Our savarins are now ready to be enjoyed, offering a perfect combination of textures and flavors, ideal for any occasion.

Ingredients

dough: 6 eggs 120 g sugar 100 g breadcrumbs 15 ml rum (I didn't add) 30 g flour (I didn't add) syrup: 300 g sugar 400 ml water 100 ml rum (I added 1/2 vial essence) for decoration: jam 1/2 kg whipped

Savarina from Pesmet

Ingredients

Tags

Categories