Bananas Foster Savarin with Crème Mousseline

A savarin is a yeast cake that has been soaked in a syrup infused with either rum or kirsch and is served either hot or cold, with cooked or uncooked fruit. For this recipe, I couldn’t resist serving the savarin at room temperature with warm bananas Foster and mousseline cream. The savarin was named after Jean Anthelme Brillat-Savarin (1755-1826), the culinary genius who was born in Belley, a few hours south of the town where I cooked in France.