ASTÈR CHEFS SAISON 10 - SOSSO MAÏS SUCRÉ ET SON ANANAS RÔTI by Bernard CLAIN

Sweet Corn Sosso with Roasted Pineapple Serves 6 Ingredients: For the sweet corn sosso: 200g corn sosso 100g sugar 40g butter 1 vanilla bean (IGP from Réunion Island) 500ml water For the roasted pineapple with ylang-ylang: 400g pineapple 80g butter 80g brown sugar 2 ylang-ylang flowers Preparation: For the sosso: In a pot, combine the corn sosso, water, butter, sugar, and the scraped vanilla bean. Cook over low heat, stirring regularly, until it reaches the desired consistency. For the roasted pineapple: Cut the pineapple into small cubes. In a pan, melt the butter until it browns, then add the sugar and pineapple. Add the ylang-ylang flowers and roast, covered, over low heat, stirring regularly. When the juices begin to reduce, uncover and continue reducing until you have a smooth syrup, then remove from the heat. Serve the sosso in a bowl topped with a generous amount of roasted pineapple. 👉Don't forget to subscribe to our pages: Facebook: Épicurien À Table Instagram: Épicurien À Table