John Myers
Ingredients for 1 servings:
- 350 g pineapple juice, from the can
- 120 g pineapple pieces
- 100 g coconut milk
- 3 tbsp lemon juice
- 30 g cornstarch
- 4 cl rum, brown or white
- 50 g butter, room temperature
- 50 g sugar
- 5 egg yolks, size M
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Very tasty
Combine pineapple juice, pineapple chunks, coconut milk, lemon juice, rum, and cornstarch and puree with a hand blender. Gently heat the butter, sugar, and egg yolks until the sugar has dissolved. Add the pineapple juice mixture and mix. Whisk in a boiling water bath or on the stove over medium heat until the mixture begins to thicken and is just about to boil. Stir well to avoid scrambled eggs. Pour into boiled jars and seal with boiled lids. Ideal as a spread on bread, cake cream topping, dessert, etc. Once opened, keep in the refrigerator for about 10 days. In a sealed jar, refrigerated for about 4-5 weeks. In small bowls, keep in the freezer for about 6 months.
Facebook Comments