Summary

Ingredients

For the Savarin:

• 200 g flour
• 0.5 teaspoon ½ salt
• 10 g yeast
• 10 g honey
• 70 g butter
• 5 egg (s)
• 300 g muscovado suar
• 200 g suar
• 1 liter water

For the cream:

• 100 ml passion fruit juice
• 50 g mano puree
• 8 g cardamom pods
• 70 grams sugar
• 2 egg yolks
• 2 egg (s)
• 1 sheet gelatin
• 65 g butter
• 100 g mascarpone

For the sorbet:

• 200 g tamarind pulp
• 3 star anise
• 20 g cardamom pods
• 10 g cinnamon powder
• 50 grams sugar
• 250 ml water
• 500 g mano puree
• 300 g pineapple puree
• 320 grams sugar
• 300 ml water

Moreover:

• 8 cup / s espresso

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Instructions

1. Although the dessert is complex, the individual components can be prepared well and put together quickly before serving.
2. It is best to start with the Savarin. Set aside three eggs and work the remaining ingredients into a smooth dough. Then gradually work in the remaining eggs. The result is a fairly runny dough. Let it rise in a warm place for thirty minutes. Then half fill Savarin rings or other small baking tins and let the dough rise for another thirty to forty minutes. The volume roughly doubles in this time. Bake in the oven preheated to 200 degrees for fifteen minutes.
3. In the meantime, boil the muscovado and granulated sugar with a liter of water to make a syrup. If no muscovado sugar is available, you can caramelize 250 grams of granulated sugar, carefully add the water and another 250 grams of sugar and let it boil until the caramel has completely dissolved. Pour the syrup over the savarins while piping hot and allow to cool.
4. For the cardamom cream, crush the cardamom pods in a mortar. Then bring to the boil with the passion fruit juice and mango pulp and let it steep for ten minutes. Pour through a fine sieve and stir 100 milliliters of the fruit puree with the eggs, yolks and sugar and heat in a water bath until the mixture starts to bind at around 80 degrees (peel off to the rose). Dissolve the soaked and squeezed gelatine in it. Add the butter and mascarpone and use the hand blender to puree everything to a uniform mass. Let it set in the refrigerator for several hours.
5. First make a tamarind paste for the mango sorbet. To do this, heat the tamarind pulp (available in Asian stores) with water, sugar, star anise, cinnamon and ground cardamom pods and simmer for three minutes or until the pulp has loosened. Pass through a fine-mesh sieve and let cool down. Boil the sugar with the water to a syrup, then let it cool down too. Mix the mango and pineapple pulp with 150 grams of the tamarind paste and the fruit syrup and let the mixture freeze in the ice cream machine to form a sorbet. If you have a refracto, you can set the sorbet mass to 30 degrees Brix.
6. To serve, place a Savarin in each of the deep plates. Put a strip of cardamom cream on top, put a mango sorbet on top and sprinkle with a little muscovado sugar. Pour a cup of espresso over the top