Name: Vanilla Almond Savarin with Ginger Ice Cream Balls
Yield: Makes 8 to 10 servings
Cuisine: French
Ingredients: Ginger Ice Cream; 2 ounces (½ cup) sliced almonds, toasted; 2 tablespoons Grand Marnier; 1 vanilla bean, split lengthwise and seeds removed; 1 cup water; 1 cup sugar; Pinch of salt; 1 tablespoon freshly squeezed lemon juice; ¼ cup freshly squeezed orange juice; 3 tablespoons warm milk; 2¼ teaspoons sugar; 3 tablespoons warm water; 2¼ teaspoons dry yeast; ¼ teaspoon salt; 3 ounces (6 tablespoons) unsalted butter, softened; 1½ cups plus 3 tablespoons all-purpose flour; 3 large eggs

Preparation info

Makes
8 to 10
servings

Difficulty
Easy

Appears in

A Passion for Desserts

By Emily Luchetti

Published 2003

About

Most of us are familiar with baba au rhum, a cylindrical yeast dough that is soaked in rum sugar syrup. Savarins are closely related to babas and are named after Anthelme Brillat-Savarin, French gastronome and author of The Physiology of Taste (1825). Savarins use the same dough but are made in ring molds, either small one-serving molds or one large enough to serve a group of people. | Used as an accent flavor for decades, vanilla is