Exotic Fruit Savarin

Name: Exotic Fruit Savarin
Cuisine: French
Ingredients: Apricot jam; Star anise; Cinnamon; Whipped cream; 5 g salt; 500 ml water; 250 g flour; 250 g sugar; 1 sprig of mint; Vanilla; Peel of 1 orange and lemon; 4 whole cloves; 1 vanilla pod; 50 g melted butter; 200 ml water; 3 eggs; 1 papaya; 1 large pineapple; 1 mango; 10 g sugar; 200 g sugar; 20 g yeast; 1 cinnamon stick; 2 kiwis

Preparation info

Difficulty
Easy

Appears in

Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

About

A new interpretation of the Brillat-Savarin creation, a French favourite for over 150 years, the traditional ring-shaped cake is here filled with whipped cream and exotic fruit set in syrup and topped with a spice-filled spun sugar ball.

Ingredients

For the savarin sponge

250 g flour
20 g yeast
5

Europe
France
Cake
Vegetarian
Mediterranean

Method

Prepare the savarin dough. Sift the flour into a bowl and then add the yeast, salt and sugar. Pour the eggs, making sure you add only a little at a time, into the dry ingredients, mixing the whole time with a wooden spoon until the mixture is smooth. Add the melted butter and mix well. Half-fill a buttered savarin mould and set aside in a warm place to allow the dough to