Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Savarin with goat’s curd cream, rosemary honey syrup and walnuts


The trick to a successful savarin is letting it soak in the hot syrup to make it very moist. Don't rush this process or you might be left with a dry cake. Usually some alcohol, such as rum, is added for punch, but we've omitted it and matched the cake with honey, cheese and walnuts for a modern twist. You'll need to begin this recipe a day ahead.

You'll need

125 ml (½ cup) lukewarm milk 2 tsp caster sugar ¾ tsp dry yeast 2 eggs 175 gm plain unbleached flour, sifted 60 gm butter, softened To serve: roasted walnut halves   Rosemary honey syrup 240 gm honey 340 gm raw caster sugar 3 rosemary sprigs, leaves and small sprigs picked   Goat’s curd cream 50 gm (¼ cup) whipped goat’s curd (see note) 125 ml (½ cup) thickened cream, whisked to soft peaks 2 tbsp pure icing sugar, sifted

Method

  • 01
  • Preheat oven to 170C. Combine milk, sugar and yeast in a bowl and stand at room temperature until foamy (5-10 minutes). Add eggs and whisk to combine, then transfer to an electric mixer fitted with a paddle. Add flour and a pinch of salt and mix until smooth (3-5 minutes), add butter and mix until dough is elastic and comes away from sides of bowl (5-10 minutes). Half-fill eight buttered 13cm-diameter savarin moulds (see note) with mixture (there may be a little left over). Bake until golden and puffed (30-40 minutes). Turn out onto a shallow tray, pierce a few holes in each savarin with a thin skewer and keep warm.
  • 02
  • Meanwhile, for rosemary honey syrup, combine ingredients and 500ml water in a saucepan and bring to the boil. Remove from heat, pour half over warm savarins and stand at room temperature, turning savarin occasionally until syrup is absorbed (6 hours-overnight). Bring remaining syrup to the boil over high heat and cook to a thick syrup consistency (20-30 minutes).
  • 03
  • For goat’s curd cream, combine ingredients in a bowl and fold to combine. Serve savarin with goat’s curd cream, extra syrup and walnuts scattered over.

Note Whipped goat's curd is available from speciality cheese stores. If unavailable, substitute goat's curd. Savarin moulds are available from The Essential Ingredient and select kitchenware stores.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jul 2009

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×