A Taste of the Past: Rum-Soaked Savarin with Whipped Cream

Restaurateur Sergio Hellman joins the program "Tamei Shabbat" with Avi Levy this Friday to share insights from his four-decade career in the restaurant industry. Together, they will prepare a classic, airy Savarin in rum syrup with whipped cream—a nostalgic dessert that is surprisingly easy to recreate at home.

Batter

• 500g flour

• 10g dry yeast

• 80g sugar

• 4 eggs

• 120ml water

• 100ml oil

• 1 tsp salt

• Zest of one lemon

Syrup

• 1L water

• 300g sugar

• Peel of one orange

• 2 tbsp rum

1. Mix the flour, yeast, and sugar.

2. Gradually add the eggs and water while mixing.

3. Slowly incorporate the oil and knead for a few minutes until smooth. Add the salt at the end.

4. Let the soft, sticky dough rise, covered, for 90 minutes.

5. Fill muffin tins or rings halfway with the dough and let rise for another 30 minutes.

6. Bake at 170°C for about 20 minutes until golden brown.

7. For the syrup, bring the ingredients to a gentle boil for 5 minutes, then remove from heat.

8. Dip the hot Savarins into the lukewarm syrup, shake off the excess, and place on a rack. Serve topped with a generous dollop of whipped cream.