Culinary Institute of America

Frozen Lemon Savarin

Preparation info
  • Makes

    10

    servings ( 4 fl oz 120 ml each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, granulated 1

Method

  1. Place 10 savarin molds on a sheet pan and place in the freezer until thoroughly chilled.
  2. Bloom the gelatin in ¾ oz/20 g of the water, then melt.
  3. Using a 3-in/8-cm round cutter, cut 10 disks of cake. Reserve.
  4. Combine the corn syrup, 3 oz/90 g of the sugar, and the remaining 1 oz/30 g water in a saucepan and bring to a boil, stirring to dissol