The Galvin Brothers recipe: Savarin of summer berries

Savarin of summer berries

Serves 6

250g strong plain white flour
3g sea salt
10g caster sugar
15g fresh yeast
65ml lukewarm full-fat milk
4 small free-range eggs, beaten
120g unsalted butter, melted
30g softened unsalted butter, for greasing

125g icing sugar
300g raspberries
a few drops of lemon juice

500ml water
300g caster sugar
250ml kirsch

100g apricot jam
4 teaspoons water

100ml chilled whipping cream
1 tablespoon crème fraîche
10g icing sugar
1/2 vanilla pod, split in half lengthwise and seeds scraped out

150g raspberries
150g strawberries
50g wild strawberries (optional)
100g blueberries
6 small sprigs of mint

For the savarin dough, sift the flour into the bowl of a small electric stand mixer fitted with a dough hook attachment and turn on to the lowest speed. Add the salt and caster sugar. Dissolve the yeast in the milk, then add this to the flour mixture. Turn up the speed on the mixer a little, add the eggs and mix until the dough comes together. Slowly add the melted butter until the dough tightens and all the butter is incorporated. Transfer the dough to a clean bowl, cover with cling film and leave at room temperature until doubled in size. Return to the mixer and mix on a high speed for 2 minutes to knock the dough back. Put the dough into a piping bag fitted with a large plain nozzle. Lightly grease six 7cm savarin moulds with the softened butter and dust with a little flour. Pipe enough savarin dough into each mould to fill it half full (cutting the dough with a pair of scissors to finish).

Cover with cling film and leave in a warm place again until doubled in size. Bake in an oven preheated to 200°C/ Gas Mark 6 for 8 minutes or until golden brown. Turn out onto a wire rack and leave to cool. To make the raspberry coulis, sprinkle the icing sugar over the raspberries in a bowl and leave for 15 minutes. Transfer to a blender or food processor and blitz until puréed. Pass the purée through a fine sieve, then add the lemon juice to taste. Store in the fridge until ready to serve. For the soaking syrup, put all the ingredients in a pan and bring to the boil, stirring occasionally, then remove from the heat. Put the savarins into the hot syrup, leaving them to absorb it until they swell and are completely moist throughout. With a slotted spoon, carefully remove the soaked savarins to a wire rack and leave to drain. For the glaze, put the apricot jam in a pan with the water and boil until smooth and thick. Brush some over each savarin to form a shiny glaze. For the crème chantilly, whip the cream, crème fraîche, icing sugar and vanilla seeds together in a bowl until stiff.

To serve, spoon a circle of raspberry coulis on to the centre of each serving plate, spreading it out so that it is a little larger than the base of the savarins. Place a savarin on top, then place a tablespoon of crème chantilly in the centre of the savarin. For the decoration, toss the mixed berries in the remaining coulis, then spoon the berry mixture on to the plates and over the crème chantilly. Decorate with the mint sprigs.