Vanilla Almond Savarin with Ginger Ice Cream Balls

Preparation info
  • Makes

    8 to 10

    • Difficulty


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