Chocolate And Exotic Fruit Savories

Sift the flour, cocoa and salt. Add the yeast diluted with the warm milk and the beaten eggs. Mix, work the dough until it is smooth. Let it rise for 1 hour.

Preheat the oven (210°C). Add 10 g of sugar and 50 g of melted butter to the dough, divide it into six small molds brushed with 30 g of melted butter. Let it rise until it reaches the edge of the molds. Bake for 15 minutes. Turn out the savarins onto a rack. Let cool.

While stirring, bring 50 cl of water and the remaining sugar to a simmer for 2 min. Remove from the heat, add six spoonfuls of rum. With a skimmer, dip the savarins, one after the other one after the other in the boiling syrup. Let them soak, remove them and place them on a plate.

Prepare the coulis. Open the passion fruit, remove the seeds and strain the pulp. Mix it with the peeled mango, diced mango, orange juice and cane sugar syrup. Add a few seeds to the coulis. Chill the coulis.

Peel and slice the pineapple, mango and kiwis. Peel and pit the lychees, remove the seeds from the currants. With a spatula, transfer the savarins to six plates. Garnish with the prepared fruit. With a brush, brush the fruits with the cane syrup with a spoonful of rum. Spread the coulis around and serve.