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Hot soufflé with roasted pineapple and rosemary, warm Suzette sauce with vanilla – light version

Ingredients for 6 people:

  • 1/2 LARGE “airplane” pineapple
  • 150g egg whites
  • 30g Natsuc sugar
  • 5g rosemary

 

Suzette sauce:

  • 1 vanilla pod
  • 3 oranges with juice
  • A little rosemary
  • 15g Natsuc sugar (to taste)

 

Preparing the pineapple

  • Cut off the two ends of the pineapple, then use a thin knife to peel it, taking care to remove the “eyes”.
  • Dice it into 1 cm by 1 cm cubes and keep the heart.
  • Place the cubes in a heavy-bottomed pan, cover it and cook for 5 min, then remove the lid and continue cooking until all the juice has evaporated.
  • Add the finely chopped rosemary, then sweat and caramelize the pineapple, stirring all the time.
  • Remove from the heat, cover the pan and leave to cool.


Set the preparation to one side

Suzette sauce

  • Squeeze your oranges, split the vanilla pod into two vertically, remove the seeds and place into a saucepan.
  • Put the heart of the pineapple into a juicer and add the juice to the orange juice. You can even add a little sprig of rosemary to the juice.
  • Add the sugar and bring to the boil, reduce by 2/3, and serve warm

 

Assembling and baking the soufflé

Hot soufflé with roasted pineapple and rosemary,

Warm Suzette sauce with vanilla

  • Preheat the oven to 160°C.
  • Add a pinch of salt and beat the egg whites until they form stiff peaks.
  • When this is done, add the Natsuc sugar and whisk for 2 min.
  • Gently add the caramelized pineapples to the egg whites in two batches.
  • Grease your soufflé tins with kitchen paper dipped in a little oil.
  • Fill your soufflé tins to the top.
  • Place the five tins in the oven for 12 min.
  • Carefully remove from the oven.
  • Serve the Suzette sauce in a gravy boat.