John Myers
Buttermilk Lime Savarin
The perfect buttermilk lime savarin recipe with a picture and simple step-by-step instructions.
- 500 ml Buttermilk
- 150 g Powdered sugar
- 70 ml Freshly squeezed lemon juice
- 50 ml Freshly squeezed lime juice
- 250 ml Rama Cremefine for whipping 19%
- 1 Pck. Cream festival
- 10 leaf Gelatin
- Soak gelatine in cold water and allow to swell. Mix the buttermilk, powdered sugar and juices in a bowl.
- Squeeze out the gelatine and dissolve it in a saucepan over a mild heat (do not let it boil). Remove from heat, mix with 4 tablespoons of the buttermilk mixture and then add everything back to the buttermilk and stir in.
- Rinse a Savarin dish (bowl works too, of course) with cold water, have it ready. Beat the Cremefine with the whipped cream very stiff, stir 1/3 of it vigorously with the whisk and then fold in the rest. No lumps of cream should be visible any more. Pour the fairly liquid mixture into the prepared form and place in the refrigerator for at least 4 hours. If the airy cream is not firm enough, extend the cooling time.
- If you want to give this dish a little “kick”, add some white rum, then you have the taste of caipi on your tongue. This additional amount of liquid (depends on how much of the rum you use) but then – as far as the gelatine is concerned – take into account and possibly take 1 more leaf.
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