Recipe by: Matt Moran
1 teaspoon honey
6g dried yeast
150g plain flour
Pinch sea salt
50g unsalted butter, diced
Champagne soaking syrup
250g caster sugar
1 vanilla bean, split
Baby basil, to serve
1.For savarin, preheat oven to 170°C and grease and flour 6x9cm savarin moulds.
Place milk, honey and yeast in a bowl. Whisk to a smooth paste and whisk in eggs.
Place flour and salt in the bowl of an electric mixer, with the motor running at a low speed, add yeast mixture and mix for a few minutes.
Remove from the mixer, sprinkle butter over the top of the dough but do not mix in. Cover with cling wrap and leave in a warm place to rise for 40 minutes or until nearly doubled in volume.
Mix in the butter with a wooden spoon and transfer dough into a piping bag. Pipe just enough dough to half fill prepared savarin mouldand leave to prove for 20 minutes until dough fills mould.
When savarins have doubled in volume, bake for 15-20 minutes or until golden.
Champagne Soaking Syrup
For champagne soaking syrup, place the champagne, water, sugar and vanilla bean in a large saucepan over a medium heat andbring to the boil, stirring occasionally until sugar is dissolved. Remove from heat.
Turn savarins out of moulds and slip into the saucepan of hot syrup. Allow to soak for 2 minutes.
To serve, place a savarin in a serving bowl and surround with poached fruit. Garnish with basil, place a scoop of champagne ice cream in the centre of the savarin and serve immediately.