Savarin with clementine and date salad

Savarin with clementine and date salad

Total: 2 hr 30 Min. | Active: 35 Min.
vegetarian
Nutritional value / people: 499 kcal
, Fat: 13 g
, Carbohydrate: 83 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Savarin

200g white flour
1tbsp sugar
¼tsp salt
½cube yeast (approx. 20 g), crumbled
40g butter, soft
2 ¼dl milk, lukewarm
1 clementine, rinsed with hot water, use grated zest only

Syrup

4dl black tea
½ cinnamon stick
2 clementines, rinsed with hot water, use a little grated zest and all of the juice
50g acacia honey
2tbsp Grand Marnier (as desired)

Clementine and date salad

6 clementines
6 Medjool dates, pitted, cut into strips
1tbsp Grand Marnier, to taste

To serve

1tbsp crème fraîche
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Utensils

One ring-shaped cake mould (holding approx. 1 1/2 l), greased and floured or Springform tin with two bases.

How it's done

Savarin

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the yeast and all the other ingredients up to and including the clementine zest, mix well. Beat with a wooden spoon or work the mixture using the dough hook on a hand mixer until it becomes smooth and starts to bubble. Transfer the dough to the prepared tin, smooth down. Cover and leave to rise at room temperature for approx. 1 hr. until it reaches just below the top of the tin.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool, tip out onto a rack, rinse out the cake mould.

Syrup

In a pan, bring the black tea to the boil along with the cinnamon stick and clementine zest. Remove the pan from the heat, leave to infuse for approx. 5 mins. Add the honey, clementine juice and Grand Marnier, mix together and strain. Pour half of the liquid into the cake mould, return the warm Savarin to the tin. Prick the surface all over with a wooden skewer, carefully pour over the rest of the liquid. Cover and leave to infuse for approx. 30 mins. until all the syrup has been absorbed.

Clementine and date salad

Slice off the top and bottom of the clementines, then peel all round the fruit down to the flesh, cut into approx. 5 mm slices, place in a bowl with the dates and Grand Marnier.

To serve

Tip the savarin out onto a plate just before serving, place the clementine and date salad in the middle, decorate with crème fraîche.

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