Bread

Savarin - Brioche soaked in kirsch syrup

Savarin - Brioche soaked in kirsch syrup

It's been a while since I made a yeast bread, and wanting to make a very French dessert for friends coming over, I thought the savarin would make the cut. The delicate taste of the brioche is infused with a kirsch syrup. Raspberries add a bit of tang, and the whipped cream mellows out all the flavours in each bite. I would say this is a perfect dessert to bring for a brunch because it is bright and boozy, but as with most desserts, I will tend to eat it whenever it's offered.