Savarine with whipped cream and raspberry jelly

Name: Savarine with whipped cream and raspberry jelly - Silviana H.
Ingredients: For the dough: 600 g flour; 2 eggs; 250 ml water; 1 tablespoon of sugar; a pinch of salt; 21 g yeast; 120 ml oil. For the syrup: 250 g sugar; 500 ml water; 1; 2 bottles of rum essence. For the jelly: 250 g raspberries; 3; 4 tablespoons of sugar; 3 sheets of gelatin. For the filling: 500 ml liquid cream + 3; 4 tablespoons of brown sugar if the cream is not sweetened.

Dessert - Savarine with whipped cream and raspberry jelly by Silviana H. - Recipia

Commercial savarins have never been among my favorite desserts. I found them too syrupy and with that soggy bread-like texture, and when I was a child, I would directly say that I didn't want "soft bread." However, homemade ones are different: the dough is fresh, the syrup can be adjusted to taste, and the whipped cream and raspberry jelly significantly change the texture. The recipe isn't complicated, but the dough needs time to rise, and the savarins must be allowed to cool before soaking and filling. Quick Info Total time: not specified exactly; includes rising, baking, cooling, and decorating. Preparation time: about 30-40 minutes for dough, syrup, jelly, and filling, excluding rising and cooling. Rising time: variable, depending on the kitchen temperature; after placing in molds, let rise for an additional 10-15 minutes. Baking time: not specified in the original recipe; savarins are baked until done. Servings: the number depends on the size of the molds and how large the dough balls are. Difficulty: medium. Recipe type: homemade dessert with yeast dough, syrup, whipped cream, and raspberry jelly. Ingredients For the dough: 600 g flour 2 eggs 250 ml water 1 heaping tablespoon sugar 1 pinch of salt 21 g yeast 120 ml oil For the syrup: 500 ml water 250 g sugar 1-2 bottles of rum essence For the raspberry jelly: 250 g raspberries 3-4 tablespoons sugar 3-4 sheets of gelatin For filling: 500 ml liquid cream 3-4 tablespoons brown sugar, only if the liquid cream is not already sweetened To activate the yeast, use a little warm water and some sugar from the prepared amounts. For frozen raspberries, do not add water, as they release enough liquid. If using fresh raspberries, a little water is needed for boiling. Preparation method 1. Prepare the yeast Place the yeast in a bowl with a little warm water and some sugar. Stir gently and set aside until it starts to rise. The water should be warm, not hot. 2. Form the dough In a larger bowl, beat the eggs with the sugar and salt. Add the risen yeast and mix. Gradually incorporate the flour and knead until you obtain a dough similar to that for sweet bread. If it remains very sticky, add a little more flour. The amount may vary slightly depending on the flour and the size of the eggs. Finally, add the warmed and cooled oil at room temperature. Knead well so that the oil is absorbed into the dough. 3. Let the dough rise Cover the bowl with a clean towel and place the dough in a warm spot. The rising time is not fixed; the dough should visibly rise. 4. Place the dough in molds After it has risen, form small balls of dough. Grease the savarin molds with butter and place the balls in them. Let the dough rise in the molds for another 10-15 minutes before baking. 5. Bake the savarins Place the molds in the oven and bake until the savarins are done. The original recipe does not specify the temperature or baking duration, so check the appearance and doneness of the dough according to your oven. After baking, remove the savarins from the molds and let them cool. 6. Prepare the syrup Put the water and sugar in a saucepan and boil until the sugar dissolves. Remove the syrup from heat and add the rum essence. Let the syrup cool. It is important that both the savarins and the syrup are cold before soaking. 7. Soak the savarins Pour or apply the syrup over the savarins so that they are well soaked. The amount absorbed may vary depending on how well the dough is baked and its texture. After soaking, cut a small lid from the top of each savarin. Keep the lids for decoration. 8. Prepare the raspberry jelly Soak the gelatin sheets in cold water. In a saucepan, place the raspberries. If frozen, do not add water. If fresh, add a little water for boiling. Sprinkle with sugar and let the raspberries cook until they soften and form a juicy mixture. Remove the raspberries from heat. Squeeze the soaked gelatin sheets and add them to the hot mixture. Stir until the gelatin dissolves and is fully incorporated. Let the jelly cool before use. It does not need to set completely before spreading on the lids, but it should not be hot. 9. Whip the cream and fill the savarins Whip the liquid cream until it becomes firm. If it is not sweetened, add the 3-4 tablespoons of brown sugar and continue mixing until the sugar is incorporated. Fill each savarin with whipped cream. Spread a little raspberry jelly on top of each lid and place it over the cream. Why I make this recipe often I love that homemade savarins can be easily adjusted. They can be soaked less or more, depending on preference, and the raspberry jelly adds a tart flavor that balances the cream. Plus, the dough is simple and uses common ingredients. Tips and variations Tips Let the yeast activate before starting the dough. If it doesn’t rise at all, the dough will rise more slowly. Do not add all the extra flour at once if the dough is sticky. Add a little at a time, as it needs to remain soft and similar to sweet bread dough. The oil is added at the end, at room temperature. If it is too hot, it can affect the dough. The savarins need to be cold before soaking, as does the syrup. This way, you can better observe how much liquid they absorb and avoid excessively moistening the dough. The jelly is spread on the cooled lids. If it is too hot, it may soften the cream when assembling the dessert. Substitutions If the liquid cream is already sweetened, do not add brown sugar. For frozen raspberries, do not use extra water. For fresh raspberries, only add a little water to allow for boiling. Variations The recipe can be made with more or less syrup, to taste. You can keep the jelly simpler, with just raspberries and sugar, or spread it in a thinner layer on the savarin lids. The amount of sugar in the cream is adjusted based on how sweet the liquid cream is. Serving ideas Savarins are served cold, after being filled with cream and decorated with jelly. They are easier to portion after being refrigerated for a while, as the cream stabilizes and the jelly does not run. Frequently asked questions Why does the dough remain very sticky? The dough may be sticky at first, but it needs to be kneaded well. If it doesn’t become similar to sweet bread dough, gradually add a little flour. Do not add a large amount at once, as the savarins may turn out too dense. Can I use frozen raspberries for the jelly? Yes. Frozen raspberries are suitable for this recipe and usually release enough liquid during boiling, so there is no need to add water. When do I add the gelatin to the raspberry jelly? The gelatin soaked in cold water is added after the raspberries are removed from heat, while the mixture is still hot. Stir until it dissolves completely. Why do the savarins and syrup need to be cold? If they are cold, you can better control the soaking. The savarins absorb the syrup without falling apart or becoming too soft on the surface. Can I prepare the savarins a day in advance? Yes, the baked base can be prepared in advance. However, it is better to add the cream and jelly after completely cooling and as close to serving time as possible, so the dessert retains its shape. Nutritional values The values are estimated and depend on the number of savarins made, the amount of syrup absorbed, and the type of cream used. For about 1/12 of the total amount, one savarin may have around 480-520 kcal, 65-70 g carbohydrates, 7-9 g protein, and 22-25 g fat. The estimate includes the dough, syrup, cream, and raspberry jelly. If the savarins are smaller or do not absorb all the syrup, the values for each piece will be lower. Storage and reheating Filled savarins should be stored in the refrigerator in a covered container, as they contain cream. They are best served cold and should not be reheated. The baked base can be stored separately until assembly, and the syrup and jelly should also be kept cold after cooling. For the best texture, fill the savarins and spread the jelly on the lids as close to serving as possible.

Savarine with whipped cream and raspberry jelly

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