Reunion Island

Victoria Pineapple, vanilla pod and confiture de lait

rating :

temps de préparation :

40 minutes

temps de cuisson :

2 heures

Ingredients :

(for 4 personnes)
(serves 4)
-1 big victoria pineapple
-6 vanilla pods
-1 litre full fat milk
-100 g brown sugar
-tempura flour
-30g roasted almonds

Method :

Pour the milk into a saucepan. Add the sugar and the seeds scratched from two vanilla pods. Bring to the boil. Reduce over a medium heat for two hours until you obtain a syrup-like consistency. Peel the pineapple, cut into quarters and each quarter into large pieces. Dilute the flour with warm water and mix energetically. Heat the oil in a deep fat fryer to 180°. Roll the brochettes in flour and cook them in hot oil for 2 minutes. Remove and drain on absorbent paper. Spread them with ‘confiture de lait’ and sprinkle with roasted almonds.

Confiture de lait (confectionery made of milk and sugar reduced to a thick cream A form of French condensed milk, with a custard-like consistency and a caramel/nutty flavour.) 1/2 l milk, 8 egg yolks, geranium essential oil, 125 g brown sugar, 1/2 l cream. Mix the milk with the cream in a saucepan and bring to the boil. Beat the egg yolks together with the sugar. Pour the ream/milk mixture over the yolk mixture and allow to cool. Add a drop of oil. Pour into small pots and cook in a ‘bain marie’ in the oven at 100 degrees for 30 minutes. Refrigerate them.