Savarin Dough:
- 250g strong flour
- 4g salt
- 8g sugar
- 15g fresh yeast
- 125g soft butter
- 50ml milk
- 190g st ewe eggs
Rhubarb Savarin
Ingredients
Steamed Rhubarb
- 1 cinnamon stick
- 3 star anise
- 1 vanilla pod
- 500g rhubarb
Vanilla Chantilly:
- 100g double cream
- 50g crème fraiche
- 8% icing sugar
- 2 vanilla pods
- 3g vanilla seeds
Mascarpone Ganache:
- 1ltr double cream
- 200g mascarpone
- 240g white chocolate
- 2 vanilla pods
- 4 gelatine leaves
For Service
- Olive oil
- Picked lemon thyme
- Silver leaf
- Rhubarb cooking liquor, passed through chinois
Method
Savarin Dough
Heat milk to 37°c. Mix with the yeast and leave to rise to make a sponge.
When the sponge is ready, mix with the dry ingredients. Use a kitchenaid with a dough hook and mix on medium speed.
Add eggs one at a time, when the dough is ready add the soft butter in stages and mix until smooth and combined.
Pipe the dough into grease-sprayed moulds, use a wet finger to even out any imperfections.
Leave to prove and bake when 3/4 way to top. Bake at 220°c, fan 2, 100% humidity for 14 minutes.
Steamed Rhubarb
Wash the rhubarb and trim the ends and half to make it a more manageable size. Weigh the rhubarb and macerate in 10% caster sugar overnight.
Bag the rhubarb with macerated sugar and spices. Steam at 65°c until just soft. Store in the bags.
Rhubarb Compote:
Cut the washed rhubarb into 1cm sections, macerate in 10% caster sugar overnight, add spices and steam until soft in a bag.
Empty from the bag and remove spices, cook the rhubarb down with the juice in the bag until it has reduced by half. Chill until cold, pulse in a robot coupe.
Vanilla Chantilly:
Combine everything and whisk to a soft peak. Serve in a cold ice cream glass.
Mascarpone Ganache:
Boil cream, soak gelatine, pour cream over chocolate / mascarpone / vanilla / drained gelatine. Bay mix, pass and set.
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