Clairette de Die SavarinServes 6
5 g baker’s yeast
1 dl lukewarm water
1 dl Clairette de Die Tradition
For the syrup
50 cl water
250 ml Clairette de Die Tradition
Combine the yeast with the water
Mix the flour with a pinch of salt, add the eggs, the yeast and water and the Clairette de Die Tradition. Knead for 5 mins.
Mix in the softened butter. Place the dough in a savarin mould and bake for 20 mins at 180°C. Remove from mould while still warm.
Make syrup with 50cl water and 250g sugar.
Soak the savarin in the warm syrup.
When the savarin has doubled in volume, drain it, and drizzle with 250g Clairette de Die Tradition
By Anne-Sophie Pic
Relais et Châteaux, Valence
Serve with: Clairette de Die Tradition
Don’t be afraid to introduce something different to your New Year celebrations. Instead of the traditional log, serve a delicious cold dessert, with fresh fruit, a scoop of vanilla ice-cream and, of course, a glass of Clairette de Die Tradition. !