When I was in the first grade of elementary school, my body was small, and eating school lunches on time was a big challenge every day.
When I couldn’t eat it all and brought home the Koppepan (Japanese bread), my mother often made homemade savarin.
It’s my mother’s recipe that taught me how to make delicious desserts from leftover bread and how to cherish food.
This recipe can be made with or without rum, as rum is added later.
Whipped cream is not very sweet, so adjust the amount of sugar to your liking.
TOC
INGREDIENTS: 2-3 servings (about 6 pieces)
- 1 Koppepan (7 inch bread)
*Koppepan can be substituted with French bread etc. - 30ml rum (optional)
- 55g (1.9oz) canned yellow peaches
- Mint leaves (as needed)
Syrup
- 60g (2.1oz) granulated sugar
- 160ml water
- 1 tablespoon lemon juice
Cream
- 100ml heavy cream/heavy whipping cream (35%-45% butterfat)
- 1/2 tablespoon granulated sugar
INSTRUCTIONS
STEP
Make Syrup
- Put the granulated sugar and water in a saucepan, heat over medium heat, and stir to dissolve the sugar.
- Turn off the heat and add lemon juice.
STEP
Soak Bread in Syrup
- Cut the Koppepan (18cm bread) into pieces about 3cm thick.
- Pour the syrup into the cooking tray to soak the bread. After soaking for 10 minutes, turn the bread upside down and soak the other side in the syrup for 10 minutes.
STEP
Decoration
- Put heavy cream and granulated sugar in a bowl, cool the bottom of the bowl with ice water and whip the heavy cream until it forms a peak.
- Place the bread on a plate and pour over the rum (About 1 teaspoon per piece. No rum for children or those who prefer to refrain from alcohol.). Decorate with whipped cream, fruit and mint leaves.
