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Giant savarin dessert, with rum essence and quince skin

Giant savarin dessert, with rum essence and quince skin

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Carefully separate the egg whites from the yolks and mix with a pinch of salt until they increase in volume. Gradually add the caster sugar and vanilla, constantly mixing the composition, then add, one by one, the yolks. Finally, add the breadcrumbs, stirring constantly, to homogenize the composition.

Grease the baking tin with butter and line it with white flour. Pour the composition into the form and put it in the preheated oven, at medium temperature, until it browns nicely and evenly. Allow to cool in the oven with the door open.

While the savarin is baking, prepare the syrup. Boil: water, sugar and sliced ​​vanilla pod. When the syrup binds well, turn off the heat and leave to cool.

When the syrup has cooled, remove the vanilla pod and add the rum essence, stirring to mix.

When the savarin has cooled, it is syruped with all the prepared syrup and it is decorated with quince peel, powdered sugar, cream ...

Keep in the fridge until done.


Carefully separate the egg whites from the yolks, if you want them to mix well.


If you follow the recipe, the steps and the operating times (permanent mixing) the countertop will grow very nicely, without growth agents.


Grease the baking pan well with butter and line it with flour so that you can easily peel off the top.


Allow the savarin to cool in the form before removing it, carefully and patiently.


Bind the syrup well, otherwise the savarin will be watery, instead of syrupy.


Do not add the rum essence until the syrup has cooled.


Syrup well savarina. This is her secret.

Video: Quince pastecheesejammarmalade recipe. How to make step by step. Portuguese food. 4k UHD (July 2022).


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