Rum savarin with coconut cream and pineapple


  • Serves 6 - 8 people

Syrup-soaked savarin is like a super-sized rum baba baked in a ring mould. The hole in the centre is an ideal receptacle for fruit and a creamy filling, in this case a coconut-scented cream and sweet new-season pineapple - perfect with the rum-spiked syrup.

  • 7 gm (1 sachet) dried yeast
  • 60 ml (¼ cup) lukewarm milk
  • 200 gm (1 1/3 cups) plain flour, sifted
  • 3 eggs, at room temperature, lightly beaten
  • 1 tbsp caster sugar
  • 90 gm softened butter, chopped
  • To serve: thinly sliced pineapple and finely grated lime rind
  • Toasted coconut cream
  • 100 gm shredded coconut
  • 200 ml milk
  • 150 ml pouring cream
  • 1 vanilla bean split and seeds scraped
  • 2 egg yolks
  • 60 gm caster sugar
  • 2½ tbsp cornflour
  • 20 ml rum
  • 200 ml thickened cream, whipped to soft peaks
  • Rum-lime syrup
  • 220 gm (1 cup) caster sugar
  • Juice of 2 limes
  • 60 ml rum
01   Stir yeast and milk in an electric mixer to combine, then stand until foamy (2-3 minutes). Add flour, eggs and a pinch of salt and beat until a very soft sticky dough forms (2-3 minutes). Scrape down sides of bowl, cover with plastic wrap and stand until doubled in size (1 hour).
02   Preheat oven to 200C. Return bowl to electric mixer fitted with a dough hook, add sugar and knead to combine, then gradually add butter, kneading well between additions. Knead on medium-high speed until dough is soft and silky (6-8 minutes; the dough will start off very sticky, but becomes firmer during kneading). Transfer to a large piping bag (with no nozzle) and pipe into a buttered 20cm savarin tin or ring tin. Tap firmly on work surface to remove air bubbles, cover with plastic wrap, then set aside in a warm place until slightly risen (30 minutes). Bake until golden brown and a skewer inserted in the centre comes out clean (20-25 minutes). Stand for 5 minutes, then turn out onto a serving platter.
03   Meanwhile, for toasted coconut cream, spread coconut on a baking tray and roast, stirring occasionally, until dark golden brown (6-8 minutes). Transfer to a saucepan, add milk, cream and vanilla bean and seeds and bring to a simmer over medium heat. Set aside to infuse (25-30 minutes), then bring back to a simmer. Whisk yolks and sugar in a bowl until pale (1-2 minutes), then whisk in cornflour. Strain milk mixture over, whisking continuously to combine and pressing on solids to extract as much liquid as possible (discard solids). Return mixture to pan and whisk continuously until mixture simmers and thickens (1-2 minutes). Remove from heat, whisk in rum, transfer to a bowl, cover closely with plastic wrap and refrigerate to chill (1-2 hours). Whisk coconut cream to loosen, fold in whipped cream and refrigerate until required.
04   Meanwhile, for lime-rum syrup, stir sugar, juice and 350ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until reduced by a third (8-10 minutes). Remove from heat, add rum, then pour half the syrup over warm savarin and set aside.
05   To serve, spoon toasted coconut cream into centre of savarin, top with pineapple slices, drizzle with rum-lime syrup, scatter with lime rind and serve warm or at room temperature. This is best eaten on the day it’s made.










Oct 2015

Oct 2015

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