Cold pineapple soup with rum and chilli
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ingredients
440 g pineapple compote 20 g domestic um 70 g icing sugar 15 g lemon juice 15 g lemon zest 130 g water 1.5 g fresh chilli pepper
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Excellent three-phase soup, which is especially suitable on hot days. Why three-phase? First you will notice the sweet taste of pineapple, then the more tart taste of rum will break through and finally the slightly spicy chilli will finish it off… 🙂 I served this soup at a practical graduation and it was in demand, popular among people. 🙂 1. Cut the washed lemons in half and juice them. Place the lemon zest that we have left in a pre-prepared pot of heated water. Boil for 5-7 minutes. Remove from the heat and leave to cool. 2. In the meantime, blend the pineapple compote with the juice, but not very finely, add the lemon juice, icing sugar and domestic um. 3. Remove the lemon zest from the cooled water and pour the lemon broth into the prepared mixture. Let stand for 30 minutes in a cool place. Season with a pinch of chopped chilli before serving.
