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1
In a large bowl, dissolve the yeast with the milk.
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2
Allow it to proof in a warm place for 10 minutes.
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3
Mix in the flour and eggs, beating well until dough is smooth.
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4
Cover the bowl, and let rise at room temperature for 45 minutes.
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5
Preheat the oven to 350 degrees F. Brush 6 individual savarin molds or ramekins with butter.
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6
Mix 5 tablespoons softened butter, the salt, and sugar into the dough, slapping it against the sides of the bowl.
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7
Fill molds almost full with the dough.
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8
Let the dough rise until molds are full.
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9
Bake for 20 to 25 minutes, until golden brown and a small knife or wooden skewer can be inserted in cake and removed cleanly.
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10
To make the syrup: Combine the sugar and water in a saucepan over high heat.
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11
Bring to a boil, stirring to dissolve the sugar.
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12
Remove from heat and cool until lukewarm.
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13
Add the vanilla and rum.
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14
Brush the cakes with the syrup, let it soak in, then brush again.
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15
Repeat until all the syrup is used or the cakes will absorb no more syrup.
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16
Place the soaked cakes on individual plates.
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17
Garnish with Blood Orange Marmalade and whipped mascarpone.
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18
24 blood oranges
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19
8 Meyer lemons
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20
2 star anise
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21
Water, measured according to weight of fruit, approximately 5 pints
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22
2 vanilla beans, split and scraped
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23
1 cinnamon stick
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24
Sugar, measured according to weight of fruit, approximately 5 pounds
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25
Slice the fruit very thin on a slicer or with a very sharp blade, removing all seeds as you go.
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26
You should have approximately 2 1/2 pounds of fruit.
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27
For every pound of fruit add 2 pints of water in a large heavy bottomed pot.
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28
Add the vanilla beans and cinnamon.
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29
Bring to a boil and cook until the fruit skin is tender, approximately 10 minutes.
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30
Remove from heat, cool and refrigerate overnight.
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31
Weigh the fruit and water mixture.
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32
You should have approximately 5 pounds.
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33
For each pound of fruit and water, add 1 pound of sugar.
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34
Bring to a boil and then continue to cook over medium heat, stirring frequently.
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35
To test, drip a small amount of the syrup onto a cool plate.
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36
When it's the consistency of honey at room temperature, it is ready (about 1 hour or more).
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37
Remove from heat and allow to cool.
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38
Leftover marmalade will keep in the refrigerator for several weeks.
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39
Yield: Approximately 1 gallon
