[Vegan Savarin]
...Julia says this is just the
VEGAN PÂTE À BABA ET BABAS baked in a ring mold...
...so hop over there to see how to make the dough...
...but then come back to this recipe and bake it in a ring mold...
...Julia says the Savarin is done when it is toasty brown and the sides have begun to shrink away a little from the sides of the mold...
...it's kind of delicate so Julia gives explicit instructions for reversing the rack and the mold...
...then you let it cool to tepid...
...and then do some more reversing of dish and rack to get it 'puffed' side up on a plate...
...take a skewer and poke some holes in the puffed side...
...then make a sugar syrup...
...just boil some sugar and water...
...until you have a syrup...
...allow it to cool and add some Kirsch...a cherry flavored liqueur...it's quite strong...
...then you pour that over the skewered top...
...and let it soak for a half hour...
...then the savarin will be even more delicate...so be careful reversing it onto the plate again...
...set it back right side up on the rack to finish draining...
...then reverse a couple more times to get it right side up on the plate...Julia gives specific instructions for this...haha...and Julia says to splash on more Kirsch...I did not...it's Kirsch-y enough for me...
...then paint the top with a glaze...you can use an apricot glaze if you want...but I just used some more of the sugar syrup...
...and then decorate with glaceed fruits...
...and Julia says the center is usually filled with whipped cream, custard or fruits...
Substitutions
subs from the
VEGAN PÂTE À BABA ET BABAS
Mastering the Art of French Cooking (pp. 662-663)
I see that you now have the ring mold that you didn't have several years ago. Looks tasty. Love, K
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