I have used foraged elderflowers, picked en route from the workshops to home and fragrant rose petals from the garden.
Savarin
4½oz plain flour
3 teaspoons caster sugar
½ teaspoon dried yeast
5 fl oz sour cream
2 eggs
2 oz melted and cooled butter
Finely grated rind of a pink grapefruit
Syrup
4oz caster sugar
2 oz water
Juice of 1 pink grapefruit
5 heads of elderflowers
A handful of fragrant rose petals (optional)
5 fl oz sparkling white wine
400g strawberries
Juice of 1 lemon
Sugar to taste
Place all of the savarin ingredients in a large mixing bowl and beat thoroughly for 2 minutes.
Cover the bowl with cling film or a clean, damp tea towel and leave in a warm, draught free place until doubled in size.
Quarter the strawberries and place in a shallow dish. Pour over the lemon juice and add sugar to taste. Leave to steep and allow the juices to run.
Prepare the syrup. Put the sugar and water into a pan - a 7" saucepan is ideal and heat gently until the sugar is dissolved. Bring to the boil and simmer for 3 minutes. Place the elderflowers and rose petals in a large jug. Add the grapefruit juice to the sugar syrup, bring back to the boil and then pour over the flowers.
Leave to infuse.
Back to the savarin mix...... lightly grease a 9½" savarin tin and pour in the savarin batter.
Cover with cling film or a damp tea towel and leave for 30 minutes.
Meanwhile, heat the oven to 200ºC
Put the savarin ring into the pre-heated oven and cook for approx 20 minutes, until golden brown.
Remove from the oven and pour over about half of the syrup. (You can use the rest to make cocktails with the remainder of the bottle of Prosecco).
Leave to cool and absorb the syrup.
Turn out onto a serving plate and pile the strawberries in the centre.
Dust with icing sugar and scatter rose petals over the top - if you happen to have some!
© Netherton Foundry 2017
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