Try this Saffron Savarin recipe, or contribute your own.

Still searching for what to cook ?

Name: Saffron Savarin
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 c Sugar; 1/2 ts Saffron threads; 1/3 c Warm milk; 1 pn Salt; 1 lg Egg; 1 1/4 c Sugar, plus 3 tablespoons; 1 c Softened unsalted butter; 4 ts Baking Powder; 2 tb Dark rum; 1/3 c Dark rum; 1/4 ts Saffron threads; Whipped cream and candied; 6 lg Eggs separated; 1/2 c Apricot preserves, sieved; 2 c Allpurpose flour

Find the most delicious recipes here

INGREDIENTS

1 c Sugar
1/2 ts Saffron threads
1/3 c Warm milk
1 pn Salt
1 lg Egg
SYRUP
1 1/4 c Sugar, plus 3 tablespoons
1 c Softened unsalted butter
4 ts Baking Powder
2 tb Dark rum
1/3 c Dark rum
1/4 ts Saffron threads
Whipped cream and candied
6 lg Eggs ; separated
1/2 c Apricot preserves, sieved
2 c Allpurpose flour

Servings

INSTRUCTIONS

Preheat oven to 375 degrees F. Butter and flour two 1 1/2-quart savarin molds, shaking out excess flour. In a small bowl combine milk and saffron and set aside 5 minutes. In a bowl with an electric mixer beat 1 1/4 cups sugar and butter until light and fluffy. Onto a sheet of wax paper sift together flo ur, baking powder and salt. Add 1 cup of flour mixture to sugar mixture and beat until combined. Add egg yolks and egg, one at a time, and beat until combined. Add remaining flour mixture, saffron mi lk and rum and beat 1 minute more, or until smooth. In another bowl with an electric mixer beat whites until they hold soft peaks. Add remaining 3 tablespoons sugar and beat until stiff peaks form. Fold whites into batter and pour into prepared molds. Bake cakes 25 minutes. Reduce heat to 350 degrees F and continue to bake 15 to 20 minutes more, or until a cake tester comes out clean. Let cakes cool in molds for 10 minutes. Invert cakes onto rack s set over jellyroll pans. Make sugar syrup: In a saucepan dissolve sugar in 1 cup water, bring mixture to a simmer and cook 2 minutes, stirring, until clear. Add saffron and simmer 3 minutes. Remove from heat and stir in rum. Spoon syrup repeatedly over warm savarin, spooning excess syrup that drips onto jellyroll pan over again, until savarin is completely saturated; let savarin stand 1 hour. Strain any remaining syrup into a small saucepan, add apricot preserves and simmer, stirring, until smooth. Spoon glaze over savarin and chill 2 hours. Before serving, garnish savarin with whipped cr eam and candied violets. >From Taste Show # TS4665 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master Harper Gaellon" on Apr 4, 1997

NOTES

Alert editor

Saffron Savarin

1 c Sugar
1/2 ts Saffron threads
1/3 c Warm milk
1 pn Salt
1 lg Egg
 SYRUP
1 1/4 c Sugar, plus 3 tablespoons
1 c Softened unsalted butter
4 ts Baking Powder
2 tb Dark rum
1/3 c Dark rum
1/4 ts Saffron threads
 Whipped cream and candied
6 lg Eggs separated
1/2 c Apricot preserves, sieved
2 c Allpurpose flour

Preheat oven to 375 degrees F. Butter and flour two 1 1/2-quart savarin  molds, shaking out excess flour.    In a small bowl combine milk and saffron and set aside 5 minutes. In a bowl  with an electric mixer beat 1 1/4 cups sugar and butter until light and  fluffy. Onto a sheet of wax paper sift together flo ur, baking powder and  salt. Add 1 cup of flour mixture to sugar mixture and beat until combined.  Add egg yolks and egg, one at a time, and beat until combined. Add  remaining flour mixture, saffron mi lk and rum and beat 1 minute more, or  until smooth.    In another bowl with an electric mixer beat whites until they hold soft  peaks. Add remaining 3 tablespoons sugar and beat until stiff peaks form.  Fold whites into batter and pour into prepared molds. Bake cakes 25  minutes. Reduce heat to 350 degrees F and continue to bake 15 to 20 minutes  more, or until a cake tester comes out clean. Let cakes cool in molds for  10 minutes. Invert cakes onto rack s set over jellyroll pans.    Make sugar syrup: In a saucepan dissolve sugar in 1 cup water, bring  mixture to a simmer and cook 2 minutes, stirring, until clear. Add saffron  and simmer 3 minutes. Remove from heat and stir in rum. Spoon syrup  repeatedly over warm savarin, spooning excess syrup that drips onto  jellyroll pan over again, until savarin is completely saturated; let  savarin stand 1 hour.    Strain any remaining syrup into a small saucepan, add apricot preserves and  simmer, stirring, until smooth. Spoon glaze over savarin and chill 2 hours.  Before serving, garnish savarin with whipped cr eam and candied violets.    >From Taste Show # TS4665    Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548 by "Master  Harper Gaellon" <gaellon@inch.com> on Apr 4, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (230g)
Recipe Makes: 12 Servings

Calories: 475
Calories from Fat: 121 (25%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 1.9g
Cholesterol 547.6mg		168 %
Sodium 307.4mg		11 %
Potassium 214mg		6 %
Total Carbohydrate 66.4g		20 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 65.8g
Protein 18.6g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 475

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe