Cooking time: 10 min – Preparation time: 10 min – Serves: 4
Ingredients
Brick pastry sheets
4 juicing oranges
1 pineapple
5 tbsp sugar
5 Speculoos or Bastogne biscuits
1 tbsp cornstarch
Grated coconut
1 egg white
5 cl Grand Marnier
Preparation:
1. Prepare the pineapple: peel and dice it. Take 4 brick pastry sheets and cut each into 4 (like slicing a cake). Crush the biscuits with a fork (or in a food processor). Squeeze the 4 oranges and set the juice aside.
2. Assemble your spring rolls by taking a quarter of a brick pastry sheet and placing some biscuit crumbs and pineapple cubes inside. Roll up your spring rolls and brush the ends with egg white to seal them. The egg white will act as glue. Set aside the remaining pineapple cubes.
3. Preheat your Kokko to medium heat. Spray it with oil. Place your spring rolls on one side of the cooking plate. Brown them for 3 minutes on each side.
4. Meanwhile, place a saucepan on the other side of the Kokko. Pour in the Grand Marnier and dissolve the cornstarch. Add the orange juice and let it cook over low heat for about ten minutes. (The orange sauce will become syrupy.)
5. On a plate, arrange 1 or 2 spring rolls. Cover with orange sauce and add a small mound of fresh pineapple. Finally, sprinkle with grated coconut...
