Ingredients

Servings 6

• ½ cup pineapple juice
• ½ cup whipping cream
• 1 tablespoon starch
• 2 tablespoons Rum
• 1 tablespoon margarine
• 1 pinch vanilla powder (or vanilla extract)
• ½ lemon
• 2 tablespoons sugar

Preparation

12 minutes preparation + 18 minutes cooking

Melt the margarine in a small pan. The moment it has melted, and before it begins to sizzle, toss the flour into the receptacle and stir rapidly until a homogeneous batter forms. After removing the receptacle from the heat, dilute the mixture with the pineapple juice a little at a time, letting the liquid trickle in. At this point, add the cream and the rum, the grated rind, and the juice of half a lemon sweetened with sugar and vanillin. Put the liquid over moderate heat and slowly bring to the boil, stirring constantly. The instant it comes to the boil, remove the sauce from the heat, stirring with the receptacle immersed in cold or iced water, to cool it more rapidly. Then put into the fridge to chill.