Calvados Savarini with Pineapple Soup and Yogurt Sorbet
recipe

A delicious dessert featuring calvados savarini, refreshing pineapple soup, black tea jelly, and yogurt sorbet.
Preparation Time: 3 hours
Serving Size: 6 servings

Ingredients

Savarini:
- 25 g yeast
- 200 ml lukewarm milk
- 100 g sugar
- 1 tsp salt
- 400 g all-purpose flour
- 3 eggs
- 100 g melted butter
Savarini Soaking Syrup:
- 250 ml water
- 150 g sugar
- 2 star anise
- 100 ml calvados
Pineapple Soup:
- 100 g sugar
- 200 ml apple juice
- 1 tsp black pepper
- 1 cinnamon stick
- 1 fresh pineapple
Milk Jelly:
- 3 gelatin sheets
- 500 ml milk
- 100 g sugar
- 200 ml black tea
Yogurt Sorbet:
- 200 ml water
- 150 g sugar
- 300 g organic yogurt

Instructions

1. Prepare the Savarini:
- Dissolve yeast in lukewarm milk. Add sugar, salt, and half of the flour while mixing.
- Incorporate eggs and melted butter. Gradually add the remaining flour and knead the dough until smooth.
- Let the dough rise under a cloth for one hour.
- Transfer the dough to a piping bag and pipe into savarini molds, filling them 2/3 full.
- Let the savarini rise for another 30 minutes and bake at 180°C for 20–25 minutes. Allow to cool before unmolding.
2. Make the Soaking Syrup:
- In a saucepan, bring water, sugar, and star anise to a boil. Add calvados and let it infuse.
3. Prepare the Pineapple Soup:
- In a saucepan, combine sugar, apple juice, black pepper, and cinnamon stick. Simmer on low heat for five minutes.
- Peel and dice part of the pineapple for garnish. Blend the remaining pineapple until smooth. Strain the apple-cinnamon broth over the blended pineapple and mix.
- Strain and chill the soup before serving.
4. Make the Milk Jelly:
- Soak gelatin sheets in cold water.
- In a saucepan, combine milk, sugar, and heat until sugar dissolves. Add black tea and let infuse for four minutes.
- Squeeze excess water from the gelatin sheets and add them to the milk-tea mixture. Strain and pour into a small mold to set.
5. Prepare the Yogurt Sorbet:
- Boil water and sugar together. Cool and mix in organic yogurt.
- Process the mixture in an ice cream maker or use vanilla ice cream as an alternative.
6. Final Assembly:
- Warm the savarini in the soaking syrup for a few minutes. Lift savarini onto plates using paper towels.
- Place diced pineapple and milk jelly on the bottom of the plate. Top with savarini and pour pineapple soup around it.
- Form a ball of sorbet and place it in the center of the savarini. Garnish with mint, lime zest, or edible flowers.

Nutritional Information (per serving, estimated)

- Energy: 380 kcal
- Protein: 6 g
- Carbohydrates: 68 g

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