Ingredients for the savarin

  • 125 g flour
  • 35 g liquid butter
  • 5 g yeast
  • 1 egg
  • 10 g sugar
  • 60 ml lukewarm milk
  • A little lemon zest

To prepare the savarin

Mix everything together and pour into a mould. Leave the mixture to rise in the mould for approx. 60 minutes then bake with the hot air setting at 190°C for 12 minutes. Allow the savarin to cool and soak it in the rum mixture.

Ingredients for the rum mixture

  • 125 ml water
  • 60 g sugar
  • Juice of ½ lemon
  • 4 cl rum

To prepare the rum mixture

Bring all the ingredients to the boil.

  • Ingredients for the

  • vanilla ice cream
  • 250 ml milk
  • 250 ml cream
  • 1 vanilla pod
  • 110 g egg yolk
  • 90 g sugar

To prepare the vanilla ice cream

Bring the cream, milk and vanilla to the boil. Stir the egg yolk and sugar together well. Then add the slightly cooled cream and milk mixture to the egg yolk and place over a bain-marie, heating slowly and stirring constantly until it reaches a creamy consistency. Finally, freeze in an ice cream machine.

Cooking level

12 minutes | Hot air setting at 190°C