Rum savarin with charred pineapple and coconut Chantilly
A warm and sweet little savarin soaked in rum and lime juice and topped with white chocolate and coconut Chantilly cream and charred pineapple can warm your soul in a chill autumn evening.
Ingredients
Ingredients for the savarins:
- 75 ml / 5 tablespoons whole milk
- 150 g / 1 cup plus 2 tablespoons white flour
- 2 tsp fast-action dried yeast
- 4 tsp caster/granulated sugar
- A large pinch of salt
- 2 eggs, lightly beaten
- 75 g / 5 tablespoons butter, melted and cooled
- Toasted coconut to serve
Ingredients for White chocolate and coconut ganache:
- 60 ml / ¼ cup coconut milk
- 5 g / 1 teaspoon liquid glucose
- 75 g / 2 ½ oz. white chocolate, chopped
- 150 ml / ⅔ cup whipping cream
Ingredients for Lime and rum syrup:
- zest and juice of 2 limes
- 400 g / 2 cups caster/granulated sugar
- 3 tbsp dark rum
Ingredients for Charred pineapple:
- ½ ripe pineapple
- 3 tbsp soft light brown sugar
- 1 tbsp dark rum
- Zest and juice of 1 lime
Instructions
White chocolate and coconut ganache
- Start by preparing the white chocolate and coconut ganache the night before you want to serve the savarins. If you don’t want to prepare it the nigh before, note that you’ll need to let it chill for at least 2 hours until completely cold.
- Heat the coconut milk with the liquid glucose in a small pan over a medium heat until boiling.
- Tip the chopped white chocolate in a bowl, pour over the hot milk and stir gently to combine. Instead of white chocolate, I had at home some caramel chocolate so I have just used that.
- Add the chilled whipping cream, mix to combine and chill for at least 2 hours until completely cold or better overnight.
Now it’s time to make the savarins.
- Warm the milk in a small pan over low heat or in a heatproof jug in the microwave until just hot. Mix the flour, yeast, sugar and salt together in a large mixing bowl and make a well in the middle.
- Add the warm milk and beaten eggs and mix well for 3-4 minutes to combine until the dough is silky smooth and elastic.
- Add the melted and cooled butter and mix in.
- Lightly grease a savarin or muffin pan, pipe or spoon the dough into it filling just half of each hole, cover loosely with clingfilm/plastic wrap and set aside in a warm place for 30-45 minutes until nearly doubled in size.
Meanwhile, prepare the lime and rum syrup.
- Put the lime zest and juice into a pan with the caster/granulated sugar and 500 ml / 2 cups of water.Bring to the boil over a medium heat, then reduce to a gentle simmer for 5 minutes.Add the rum, remove from the heat but keep warm.
Preheat the oven to 200ºC (400ºF) Gas 6.
- Bake the savarins on the middle shelf of the preheated oven for about 20 minutes or until golden brown and well-risen.
- Leave to cool in the pan for 2 minutes, then pop the savarins in the warm lime and rum syrup.Leave to soak in the syrup for about 5-10 minutes turning over to absorb the liquid equally on both sides, they should expand slightly.
Prepare the charred pineapple.
- Using a sharp knife remove the skin, any ‘eyes’ and the tough central core from the pineapple.Cut the flesh into wedges and tip into a shallow baking dish along with the soft brown sugar, rum, lime zest and juice. Toss to coat, cover and leave to marinade for 1 hour.
- Preheat a ridged grilled pan or a normal pan until smoking hot. Lift the pineapple from the marinade, allowing any excess liquid to drip back onto the dish before placing on the hot grill pan.Cook for about 1 minute on each side until tender and nicely charred.Remove from the pan and leave to cool before cutting into small pieces.
Ready to serve.
- When ready to serve, top the savarins with a few pieces each of charred pineapple.Whisk the ganache until it hold soft peaks, then spoon into the middle of each savarins.Sprinkle with toasted coconut and serve.
Notes
Tips:
- I really suggest to do the white chocolate and coconut ganache the night before, otherwise you may risk to not be able to whisk it until hold soft peaks, as it happened in my case. Don't get me wrong, the taste was amazing but was a little bit too liquid.
- While you wait for the savarins to rest, I suggest to prepare the pineapple as will need to leave it to marinade for 1 hour.
- I did not have at home dark rum so I have used the Bacardi Carta Blanca but is better to use dark rum if available for a more intense rum flavour.