Savarin, Mint Syrup & Raspberries Recipe - Great British Chefs

Ingredients

• 250g of strong plain flour
• 1 pinch of salt
• 1 pinch of sugar
• 125g of butter, melted and cooled
• 1 tbsp of fresh yeast
• 4 eggs
• 255ml of milk
• 2 oranges, juiced
• 2 lemons, juiced
• 1/2 cinnamon stick
• 1/2 vanilla pod
• 500g of caster sugar
• 1000ml of water
• 100g of white chocolate buttons
• 1 gelatine leaf, soaked in water
• 500ml of double cream
• 2 vanilla pods, scraped
• 2 handfuls of fresh mint leaves
• 400g of caster sugar
• 400ml of water
• 3 drops of green food colouring
• 1 punnet of English raspberries
• sugar to taste