Savarin, strawberries and elderflower

The savarin with strawberries and elderflower is created by our Eva Galimberti, who works on a dessert that is fresh, delicate and very clean in flavour. The soft, golden base meets strawberries, strawberry and elderflower water, strawberry ice cream and Franciacorta, bringing an elegant, light, almost luminous note to the plate. It is a dessert that does not rely on heaviness, but on balance: sweetness, acidity, fragrance and freshness arrive together, without covering each other.

The savarin has that soft, enveloping texture that absorbs flavour without losing its shape. Around it, the strawberries and their red sauce bring colour, juice and a livelier side to the dish. The strawberry and elderflower water adds a fragrant, subtle, never intrusive note that makes the dessert more refined. It is a combination that works because it stays easy to understand, but precise: the strawberries bring freshness and intensity, the elderflower extends the aroma, and the savarin holds everything together.

The strawberry ice cream is the most immediate part of the dish. Placed over the pink cream, it adds a cold, creamy and fruity sensation, while the Franciacorta gives the bite a more elegant and less predictable finish. Looking at the photo, the contrast is clear: the red of the strawberries, the pink of the ice cream and cream, the golden savarin and the flower on top. It is a soft dessert, but also fresh; delicate, but not weak.

In this savarin, every element has a precise role. The base brings softness, the strawberries add juice and acidity, the strawberry and elderflower water brings fragrance, the strawberry ice cream closes with a fresh, creamy note and the Franciacorta adds a refined touch. It is a dessert designed to stay light on the palate, but with character, perfect for those who love fruit desserts when they are elegant, measured and full of flavour. Fresh, delicate, irresistible, and above all recognisable in Eva Galimberti’s touch.