Lemon Savarins
Baking and Desserts • French
Description
The original recipe also uses ginger, but I made it without. You can decorate with whipped cream and fruits!
Ingredients
- Wheat Flour 5 oz
- Salt ¼ teaspoon
- Sugar 0 oz
- Farm fresh eggs 2 pieces
- Citrus Zest Mix 1 piece
- Butter 0 oz
- Milk 3 tablespoons
- Dry yeast 1 teaspoon
Step-by-Step Guide
Step 1
Sift the flour with salt into a bowl, then mix in the sugar, yeast, and zest.
Step 2
In a jug or bowl, whisk the eggs with the milk and cooled melted butter. Pour into the dry ingredients and quickly stir with a spoon or mixer until you have a smooth, yellowish batter.
Step 3
Fill the molds halfway with batter and transfer them to a baking tray. Cover with greased plastic wrap and place in a warm spot to rise for 45 minutes, until the batter almost completely fills the molds.
Step 4
Heat 200 ml of water with lemon juice and sugar in a saucepan. Bring to a boil, stirring until the sugar is completely dissolved. Simmer on low heat for about 10 minutes until syrupy. Preheat the oven to 375°F. Bake the savarins for 10–15 minutes. Leave in the molds for 3–4 minutes, then turn them out into a baking dish with sides.
Step 5
Heat the syrup and pour it over the still-hot savarins. Let cool, regularly drizzling with syrup from the dish until fully absorbed.
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