You may have seen Dave Friday (dave_friday_bakes) appear on the very popular Channel 4 Show 'The Great British Bake Off' back in 2020, Dave was actually a finalist! Not only is Dave fantastic baker but he also loves O'Donnell Moonshine! Dave was kind enough to share his recipe for Lemon Savarin's with us, we just couldn't wait to share it with you!
For the recipe:
Ingredients
For the Savarin dough
- 200g Strong white bread flour
- 65g Unsalted butter (softened)
- 20g Caster sugar
- 3g Salt
- 8g Instant yeast
- 260g Free-range eggs, whisked (about 4 large eggs)
For the Soak
- 200g Granulated sugar
- 150ml Water
- 250ml O’Donnell Lemon Drizzle Moonshine
For the Lemon curd
- 80g Caster sugar
- 3 Egg yolks (from large eggs)
- 20ml Lemon juice
- 1 tbsp Lemon zest
- 50g Unsalted butter (cold)
- 30ml O’Donnell Lemon Drizzle Moonshine
For the Italian meringue
- 150g Caster sugar
- 75ml Water
- 3 Egg whites, room temperature (from large eggs)
- ¼ tsp Lemon juice
For the Candied lemon slices
- 100g Granulated sugar
- 100ml Water
- 1 tbsp Lemon juice
- 1 lemon (sliced)
Method
For the Savarin dough
- Place the flour in a stand mixer bowl. Then place the butter, sugar, and salt to one side and the yeast on the opposite side of the bowl.
- Using the paddle attachment, start to mix and add some egg until a dough starts to form, when the dough has formed, remove from the bowl, and knead on a work surface until you have a smooth elastic dough.
- Place back into the mixer and mix while slowly adding the rest of the egg, allowing the egg to be incorporated into the dough. At the end you will have a wet elastic dough.
- Cover the bowl and leave to rest until it has at least doubled in size, this should take about an hour. Grease your 6 Savarin moulds and lightly dust with flour
- When the dough has doubled, knock it back and pour into a piping bag, and pipe about 70g into each mould or halfway depending on the size of your mould. (For the moulds, search for “10cm mini fluted ring moulds” on Google)
- Place the filled moulds into a proving a bag or cover with a damp tea towel. Leave to double in size
- Preheat the oven to 170°c fan. When doubled in size, bake in the middle of the oven for about 12-15 minutes
- Leave to cool on a wire rack for about 10 minutes, then remove from the tins
- While the Savarins are still warm, fully submerge them in the syrup soak until they stop bubbling, allow to drain off slightly back into the jug and place onto a wire rack to cool
For the Syrup soak
- Add the sugar and water to a small saucepan and mix
- Bring to a boil over medium heat until all the sugar has dissolved, remove from heat then add the O’Donnell Lemon Drizzle Moonshine
- Transfer to a large Jug and leave to cool slightly until its warm to touch
For the Lemon curd
- Add the sugar and egg yolks to a small saucepan and whisk until pale in colour, then gradually whisk in the lemon juice and zest
- Heat over low heat while constantly whisking, whisk until the mixture has thickened and starts to bubble
- Remove from the heat, then add the cold butter and whisk until the butter has all melted, then whisk in the O’Donnell Lemon Drizzle Moonshine until smooth and combined
- Transfer to a bowl and cover with cling film and leave to cool, once cooled, fill the centre of the Savarin with the curd
For the Italian meringue
- Add the sugar and water to a small saucepan and mix, heat on a medium to high setting, Do not mix with any tools; only swirl around using the saucepan
- Boiling until the mixture reaches 120°c on a candy thermometer
- Add the egg whites and lemon juice into a stand mixer with a whisk attachment, Start mixing when the candy thermometer reaches 115°c
- Whisk on a medium speed until you get very soft peaks that slowly fall back into themselves
- Increase the speed to high, When sugar is at 120°c remove from heat and slowly pour this into egg whites, mix until the bowl is cool to touch
- Place into a piping bag with a large star nozzle and pipe a large swirl onto each Savarin making sure to cover over and past the curd
For the Candied lemon slices
- Add the sugar, water, and lemon juice to a small saucepan and mix. On a high heat, bring to a boil, then reduce to a medium to low heat
- Add a single layer of the lemon slices to the saucepan and boil for 15 minutes turning them over every 5 minutes
- Remove the lemon slices and transfer them to a sheet of parchment paper to cool
- Place one into the Italian meringue of each of the Savarins
- Finish off by gently torching the meringue on the edges.
- Enjoy responsibly 😊
A big thank you again to Dave for sharing this fantastic recipe with us! To find more delicious recipes follow Dave over on his Instagram👇🏻