Champús is a traditional Colombian drink made by pressure-cooking corn until tender, then serving it chilled with cinnamon syrup, pineapple, and naranjilla. Using a pressure cooker shortens the hours-long cooking time for the corn.
Add the corn kernels, water, and cinnamon sticks to the pressure cooker. Close the lid and bring it to pressure, then cook over low heat for 25 minutes. Turn off the heat and let the pressure release naturally.
Open the lid and add the sugar. Remove the cinnamon sticks and simmer over low heat for another 10 minutes.
Add the pineapple and crushed naranjilla and stir. Chill in the refrigerator for at least 2 hours, then serve cold.
Let the pressure release naturally; opening the cooker too soon may leave the corn undercooked. Chill the drink thoroughly before serving, since the flavors do not come together as well when it is served warm. Allergen note: this recipe contains none of the major allergens.
Basıncı kendiliğinden indirmeden aceleyle açtım, mısır tanelerinin bir kısmı tarifte tarif edildiği kadar yumuşamamıştı. Bir dahaki sefere sabırla beklerim, 2 saatlik soğutmadan sonra tadı yine de güzeldi.
Basıncın kendiliğinden inmesi gerçekten şart, mısır o son dakikalarda yumuşuyor. Bir dahaki sefere biraz daha sabırla beklemenizi öneririm.
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