African Pineapple Beignet
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Pineapple Beignet

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100g rice round
1 slice pineapple
1 lemon untreated
1CS ginger confit
40g powdered sugar
1 packet of vanilla sugar
1 egg + 2 yellow
40cl milk
5cl rum
2 pinches of salt
2CS sugar ice
cooking oil

Preparation :

Brush lemon in hot water. Take with a knife a ribbon of zest along about our 8cm.
Pour the rice rain in boiling water and cook 5 minutes. Drain.

Put rice in the pot empty. Pour the milk and add the zest, sugar and two pinches of salt. Bring to a boil, then reduce heat, cover and cook 25 minutes, until rice has absorbed all the milk.

Outside the fire, remove the zest, add the vanilla sugar, eggs, the yolks, diced pineapple, candied ginger and rum. Cool. Place in refrigerator for 2 hours.

Heat the frying bath. Using a spoon, remove the rice dough and make it plunged into hot oil. Let inflate brown and cook for 5 minutes. Drain on absorbent paper.

Sprinkle with powdered sugar and serve immediately.