So that we can offer you the best service, please confirm or update your location and then press Continue

Based on your IP address (3.136.25.249), we believe your location is::





facebook twitter youtube threads tiktok mastodon
Welcome visitor you can login or create an account.
  • 9" (23cm) Savarin ring

9" (23cm) Savarin ring

  • £66.40

  • Ex Tax: £55.33

0 reviews / Write a review

Accessories

Shropshire Made 9" (23cm) Savarin ring

The Savarin ring a large circular mould, designed originally with an accompanying gâteau recipe in mind. It was created by the Julien brothers, Parisian pastry chefs who owned Julien Frères, a respected pastry shop in Paris in the mid 19th century. The name Savarin is given in honour of Jean Anthelme Brillat-Savarin, the famous French gourmet, who gave Auguste Julien the recipe for the rum syrup used in the original Savarin Gâteau. Savarin tins (also known as ring moulds) are in modern times, however, used for many preparations, sweet and savoury, including meat, seafood, and vegetable dishes, as well as cakes, breads, mousses and jellies.
 
   
 
Pre-seasoned with flax oil for a natural non-stick finish
Durable 99.1% pure spun iron pan with a Netherton branded rivet
Versatile, ideal for sweet and savoury dishes.
Creates a great party centrepiece. 
Recreate perfect 1970's retro food for fun entertaining.
Heavy duty and thick sided, for superb, even baking.
Can be used in very hot ovens, safe up to at least 300ºC (572ºF).
 
         

Dimensions: 

Weight 1lb 4oz (0.57 kg), Top rim diameter 9'' (23cm), Pan height 2" (5cm),  
 
Val Stones, undoubted star of Great British Bake Off 2016 bakes a Paul Hollywood recipe for a cheese and bacon brioche in a new Netherton Foundry Savarin Tin. Watch this short video to see the stunning result.

Why choose a pre- seasoned Savarin ring ?                                                

The edible Sussex flax oil coating is easy to wash & naturally non-stick. 
It is ready for immediate use.                  
No chemicals or PTFE are used in the coating of the pan.
Coating can be simply restored at home, time after time.

Why use an Iron Savarin ring?

Iron cookware is tough and can be used at very high temperatures.
This iron ring is suitable for all types of  ovens.
Iron is a pure, simple metal which is easy to look after & very recyclable.
 
      
 

A Savarin ring recipe: Between seasons

Well summer barely arrived, did it? And now autumn feels like it is knocking on the door waiting to be let in.  And while we are still enjoying English strawberries, the blackberry bushes are yielding the juiciest, most delicious bounty we have seen in years.  I guess it was all that rain and some late and much needed sunshine. And so we have baked a transitional cake, with some summer peaches and hazelnuts and blackberries to represent the switching seasons.  We will be enjoying this as dessert, with Greek yogurt and honey, but it would be just as good on its own with a cup of tea.
 
 
Begin by turning on the oven to 180ºC and greasing a 9” savarin ring or an 8½” cake tin.
 
 
Assemble the following ingredients:
30g hazelnuts, toasted and coarsely chopped
2 small peaches, sliced
2 handfuls freshly scrumped blackberries
60g sunflower oil
80g Greek yogurt
2 eggs, separated
110g sugar
120g self raising flour
 
Arrange the fruit and nuts in the bottom of the savarin ring or cake tin. 
If you are using a cake tin, you can add these to the top of the cake if you prefer and then you can serve it straight from the tin.
In a large mixing bowl, whisk together the oil, yogurt, egg yolks and sugar.  Then stir in the flour.
In a separate bowl whisk the egg whites to stiff peaks and then fold these carefully into the cake mix.
Spoon this fluffy mixture evenly over the fruit and nuts or directly into your cake tin.
If you have still have a pile of fruit and nuts on the worktop, now is the time to arrange them artfully on top of your cake mix.
Slide your tin/savarin ring into the oven and leave undisturbed for 25 minutes.
 
 
Take the beautifully baked cake out of the oven and either leave in the cake tin to cool and then serve. 
Or run a knife around the inner and outer edges of the savarin ring, place a plate over the ring and carefully invert it. 
The cake will slide out revealing its deliciously fruity bottom.  And you have no ide how much fun I had typing that last sentence!
Echoes of summer and hints of autumn harmoniously and tastefully combined in a mouthwatering package.
 

Write a review

Please login or register to review

Tags: Baking

© 2024 Netherton Foundry Shropshire all rights reserved