Ingredients
- 1 pineapple
- 20 g shallot, chopped
- 20 g Bresc Lemongrass puree
- 20 g Bresc Red chilli puree
- 1 dl vinegar
- 250 g sugar
- 4 lemon leaves
- 1 lime, grated peel and juice
- 10 g corn starch
Used bresc products
Ingredients
Preparation method
Chop the pineapple into chunks. Bring all the ingredients, except the corn starch, to the boil. Mix the corn starch with a little water and add to the pan while stirring. Boil for another 5 minutes. Puree briefly. Add the grated peel and juice from the lime to taste.