Servings:
4
Prep time:
40
Cooking time:
280
INGREDIENTS
INSTRUCTIONS
- Prepare the pineapple. Pour the water and the sugar in a casserole and cook until the liquid becomes dark.
- Cut the pineapple with a sharp knife to create thin triangles. Put them in a bowl and cover with the syrup. Let them marinate for 12 hours.
- Place the marinated pineapple triangles on a baking tray covered with parchment paper and bake them at 100°C for 4 to 5 hours, until they become crunchy. Keep them in a dry place.
- In a casserole, combine the milk, the crumbled panettone and the honey. Add the candied orange and the raisins and bring to a boil. Turn the heat off, add the corn starch and, stirring frequently, cook for a minute on a low heat. Remove from the heat and incorporate the egg yolks one by one.
- Whip the egg whites and the sugar and carefully incorporate them to the batter.
- Butter the molds and cover them with sugar, then fill them at 3 quarters. Cook on a double boiler in a pre heated oven at 200°C for 20 minutes.
- Serve the soufflés with the pineapple petals, and, if you like, with some rum custard.
