Taste

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.