Recipe Savarin cup with flavours of the Far East

To prepare this dish

Ingredient list

Savarin

125 g flour
15 g sesame seeds
7,5 g sugar
2,5 g salt
7,5 g fresh yeast
35 g water
1 egg
15 g sesame oil
20 g Elle & Vire gourmet butter 82% fat

Basic syrup

250 g water
250 g sugar
5 g fresh ginger
0,5 g vanilla
0,5 g lemon peel
0,5 g grated orange zest
2 pièce star anise

Agar-agar jelly

200 ml sirop de rose
1,5 g agar agar

Saturated syrup

300 ml syrup
150 g water

Sesame biscuit

50 g glucose
50 g sugar
50 g Elle & Vire gourmet butter 82% fat
75 g sesame seeds
10 g water

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

The recipe,
step by step

1. 1

   Savarin

   Knead together flour, sesame seeds, sugar, salt, yeast, egg and water. Add melted butter and oil. Leave to rise. Put in a mould and leave to rise a second time. Bake at 180°C. The savarins should be dry after cooking.*

   *Vanilla Crème Brûlée: 500 ml Elle & Vire Vanilla Crème Brûlée Dessert Base

2. 2

   Basic syrup

   Bring water and sugar to the boil and add the spices to the boiling liquid. Cover and leave to cool. Strain before use.

3. 3

   Agar-agar jelly

   Bring the syrup and agar-agar to the boil. Pour into mould. Leave to set.

4. 4

   Saturated syrup

   Bring syrup and water to the boil.

5. 5

   Sesame biscuit

   Melt glucose, sugar and butter. Add water and sesame seeds. Pour onto a Silpat (non-stick baking liner) and bake at 180°C until light caramel colour. Shape into desired form. Set aside.

6. 6

   Assembly and garnish

   Soak the savarins in warm syrup. Place in bottom of dessert cup. Cut jelly into cubes and place on top of the savarin. Bring the Vanilla Crème Brûlée to the boil and pour into the dessert cup. Cool for 2-3 hr before serving. Garnish with sesame biscuits.

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