Rum savarin (baba), lightly whipped cream
- 200 g (4/5 cup) apricot pulp
- 100 g (2/5 cup) sugar
- 3 g (1/2 tsp) pectin NH
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.
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