Warm roasted pineapple soufflé with rosemary, served with a light vanilla Suzette sauce.

Ingredients for 6:

• 1/2 large air-freighted pineapple

• 150 g egg whites

• 30 g Natsuc sugar

• 5 g rosemary needles

Suzette sauce:

• 1 vanilla pod

• 3 juicing oranges

• A little rosemary

• 15 g Natsuc sugar (to taste)

Preparing the pineapple

• Peel the pineapple by cutting off both ends, then, with a thin knife, remove all the skin, taking care to cut out the 'eyes'

• Cut it into small 1 cm x 1 cm dice, keeping the core.

• Place the diced pineapple in a heavy-based sauté pan, cover and cook for 5 minutes, then uncover and let all the juice evaporate.

• Add the finely chopped rosemary needles and sweat and caramelise with the pineapple, stirring constantly.

• Take off the heat, cover the pan and leave to cool in it.

Set aside

Suzette sauce

• Squeeze the oranges and place the juice in a saucepan with the vanilla pod, split in half and its seeds scraped out with a knife.

• Run the pineapple core through a juicer and add this juice to the orange juice; you can also add a few rosemary needles if you like.

• Add the sugar and bring to the boil, reduce by two thirds and serve warm

Assembling and baking the soufflés

Warm roasted pineapple soufflé with rosemary,

warm vanilla Suzette sauce

• Preheat the oven to 160°C.

• Whisk the egg whites with a small pinch of salt.

• When they form soft peaks, add the Natsuc sugar and whisk for 2 minutes.

• Gently fold the egg whites into the caramelised pineapple in two batches.

• Grease your soufflé moulds with kitchen paper dipped in a little oil

• Fill the moulds to the rim with the mixture and smooth the top.

• Place them in the oven, staggered, and bake for 12 minutes

• Carefully take them out of the oven.

• Serve the Suzette sauce in a sauceboat.