![Savarin mit Karamell und Mandeleis Savarin mit Karamell und Mandeleis](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/7CD5A253-7C9B-4319-8958-337FFA600466/Derivates/e8477b9d-a58b-4bcc-932e-f7d35e675db3.jpg)
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Ingredients
Sirup
- 500 g Wasser
- 200 g Zucker
- 50 g Glukose (Traubenzucker)
- 2 Bio-Orangen, Schale für den Sirup, Filets zum Dekorieren
- 2 Bio-Zitronen
- 1 Vanilleschote
- 3 Stängel Zitronengras, frisch
- 2 Stück Sternanis
- 2 EL Rum
Mandeleis
- 375 g Milch
- 125 g Schlagobers
- 70 g Zucker
- 20 g Glukose (Traubenzucker)
- 100 g Mandelmus
- 5 Eidotter
- ½ Gelatineblatt, in kaltem Wasser eingeweicht
Savarin
- 30 g Milch
- 10 g frische Germ
- 1 Prise Zucker
- 125 g Weizenmehl, glatt
- 60 g Butter, in Stücken, etwas mehr zum Einfetten
- 3 Eier
Karamellsauce und Fertigstellung
- 60 g brauner Zucker
- 20 g Butter
- 60 g Schlagobers
- 20 g Milch
- Nutrition
- per 1 Portion
- Calories
- 2967 kJ / 708 kcal
- Protein
- 13 g
- Carbohydrates
- 83 g
- Fat
- 35 g
- Fibre
- 2 g
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