Pineapple Souffle Recipe
Introduce this Pineapple Souffle to your yearning taste buds, they'll not ever ask for anything else for a long time to come. The key ingredient in Pineapple Souffle is Fruits. This Pineapple Souffle when served as Dessert is sure to please your family members. Bookmark this Pineapple Souffle page, otherwise you might regret your decision later.
Ingredients
2 large eggs
3 teaspoons lemon juice
85 grams (3 oz.) powdered sugar
1 packet (11 grams) strong gelatine
1 teacup fresh cream
1 small can (450 grams) pineapple slices, grated rind of 1 lemon, a few pieces of cherries and green peels for decoration
Directions
1. Prepare a souffle dish by tying a band of greaseproof paper.
2. Mix the gelatine in 1/2 teacup of cold water. Warm until the gelatine dissolves.
3. Chop the pineapple slices very finely and keep aside the syrup.
4. Separate the eggs.
5. Beat the egg-yolks with the sugar and lemon rind. Go on beating until thick and fluffy.
6. Measure the pineapple syrup with the lemon juice; add a little water, if required, to make up to 240 ml. (8fl.oz.).
7. Mix the egg-yolk mixture, gelatine solution, fruit juices and chopped pineapple pieces, keeping aside a few pieces for decoration.
8. Put the vessel containing this mixture in a larger vessel filled with ice cubes and go on stirring all the time.
9. When the mixture gets slightly thicker, add the cream. Go on stirring all the time.
10. Beat the egg-whites stiffly.
11. When the mixture gets thicker again, add the beaten egg-whites.
12. Take the vessel off the ice. Mix very well.
13. Pour the mixture into the prepared souffle dish and put to set in the freezer compartment of a refrigerator.
14. Just before serving, remove the paper. Decorate with pineapple pieces, cherries and green peels. Serve cold.
2. Mix the gelatine in 1/2 teacup of cold water. Warm until the gelatine dissolves.
3. Chop the pineapple slices very finely and keep aside the syrup.
4. Separate the eggs.
5. Beat the egg-yolks with the sugar and lemon rind. Go on beating until thick and fluffy.
6. Measure the pineapple syrup with the lemon juice; add a little water, if required, to make up to 240 ml. (8fl.oz.).
7. Mix the egg-yolk mixture, gelatine solution, fruit juices and chopped pineapple pieces, keeping aside a few pieces for decoration.
8. Put the vessel containing this mixture in a larger vessel filled with ice cubes and go on stirring all the time.
9. When the mixture gets slightly thicker, add the cream. Go on stirring all the time.
10. Beat the egg-whites stiffly.
11. When the mixture gets thicker again, add the beaten egg-whites.
12. Take the vessel off the ice. Mix very well.
13. Pour the mixture into the prepared souffle dish and put to set in the freezer compartment of a refrigerator.
14. Just before serving, remove the paper. Decorate with pineapple pieces, cherries and green peels. Serve cold.
