Rum savarin (baba), lightly whipped cream

New recipe
Credit: Pierre Monetta

6
Ingredients (8 people)

Instructions

Step 1: Savarin batter

Preheat the oven to 165°C (330°F, oven setting 6). Place all the ingredients in a bowl, except for the eggs. Start mixing, then add the eggs one by one until you have a smooth, shiny, elastic batter. Once the batter begins to unstick from the sides of the bowl, stop mixing and pour onto a lightly greased baking sheet. Let sit for 20 minutes. Butter the cake mold, then fill with the batter. Let the batter rise at room temperature (30°C/86°F) for 2 hours. Bake in the oven for 40 minutes until the batter is golden brown. If necessary, rotate the cake mold after 20 minutes of baking to obtain a nice, even color.

Remove the savarin cake from the mold, place it on a rack, and let cool.

Step 2: Syrup

Boil 1 L (4 cups) of water and the sugar in a pot, then add all the remaining ingredients and let cook for a few minutes. Set aside.

Step 3: Apricot Topping

Heat the apricot pulp in a saucepan. Once it has reached a temperature of 40°C (104°F), sprinkle in the pectin mixed with the sugar. Whisk briskly and let cook for a few minutes, then let cool.

Step 4: Savarin

Heat up the syrup, prepared below, until it reaches a temperature of 50°C (122°F). Dunk the baba in the syrup, base first, for 15 minutes. Then turn it upside down and let it sit in the syrup for another 10 minutes. Gently lay the baba on a skimmer or spider to allow the excess syrup to drip off, then place it on an oven grill. Wait a few minutes, then use a brush to coat the cake with the melted apricot topping, prepared below.

Step 5: Lightly Whipped Cream

Beat all the ingredients together in a mixer, starting slowly then gradually increasing the speed. The cream should only be slightly beaten and still slightly runny.

Step 6: Presentation

Gently place the savarin cake onto a plate. Serve the cream in a sauce boat on the side.

This recipe was originally published in "L'esprit bistrot" (Éditions Alain Ducasse)

Other recipes by Alain Ducasse