1 prawn breast
2 cans of chestnuts
4 red bell peppers
4 yellow bell peppers
12 eggs
10 apricots
24 mint leaves
1 pineapple
2 cups of rice
1 onion
1 zucchini
Accent, Vinegar, Cointreau, Smoked meat, Cream of milk, Salt and pepper
1 prawn breast
2 cans of chestnuts
4 red bell peppers
4 yellow bell peppers
12 eggs
10 apricots
24 mint leaves
1 pineapple
2 cups of rice
1 onion
1 zucchini
Accent, Vinegar, Cointreau, Smoked meat, Cream of milk, Salt and pepper
Cut the prawn breast a bit to reduce thickness
Lay out the chestnuts in the middle and season with salt and pepper
Close and tie with twine
Bake in butter until golden
In another pan, add salt, pepper, and Accent and let caramelize in the oven for about 25 minutes
Add Vinegar, Cointreau, Smoked meat
Cook until the broth reduces to half
Add Cream of milk and let simmer until thickened
Bake the rice
Cut 16 pineapple slices (2 mm) and 48 zucchini sticks
Cook the zucchini in salted water
Place the rice, then zucchini, and pineapple in a stainless steel form
Lime the peppers and cook them in salted water
Mash like puree and add 6 eggs and a bit of Cream of milk
Cook in the oven (150°C), for 20 minutes
When done, cut into squares and stack them
Decorate with apricots and a fried mint leaf.
