Champús is a traditional Colombian drink made by cooking corn until tender in a pressure cooker, then serving it cold in a cinnamon syrup with pineapple and naranjilla fruit. The pressure cooker cuts what is normally hours of corn simmering down considerably.
Put the corn kernels, water and cinnamon sticks in the pressure cooker, seal the lid, bring to pressure and cook over low heat for 25 minutes. Turn off the heat and let the pressure release naturally.
Open the lid, stir in the sugar, remove the cinnamon sticks and simmer for a further 10 minutes over low heat.
Stir in the pineapple and mashed naranjilla, then chill in the fridge for at least 2 hours and serve cold.
Let the pressure release naturally, since opening it in a hurry can leave the corn undercooked. Chill the drink well before serving, as a lukewarm version blurs the flavours together. Allergens: this recipe contains none of the main allergen groups.
If you cannot find naranjilla, a tart pear is a workable substitute; the flavour is not identical, but it gives a similar freshness.
Admin DadaGastro · verified in test kitchenBasıncı 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.