Pineapple Souffle Recipe

 
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Pineapple Souffle
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Fluffy goodness of souffle made from cream, eggs, gelatin and pineapple syrup.

Ingredients of Pineapple Souffle

  • 1 1/2 cup cream - chilled
  • 4 slices tinned pineapple
  • 3/4 cup pineapple syrup/juice
  • 1 Tbsp gelatin
  • 2 Tbsp lemon juice
  • 3 cups sugar
  • 1 cup water
  • 3 eggs - separated
  • Double boiler or a smaller sauce - pan that fits into larger one containing water

How to Make Pineapple Souffle

  • 1.Drain out the pineapple slices and squeeze out the excess liquid.
  • 2.Shred two of the slices into tiny pieces and leave to drain further in a colander.
  • 3.Put the yolks into the double boiler and the whites into a very clean, greaseless bowl. It is very important that the yellow does not mix into the whites; otherwise the whites will not get beaten stiff enough.
  • 4.Sprinkle the gelatin in 1 cup water and let it soak.
  • 5.Add the sugar to the yolks and beat till it becomes light and creamy.
  • 6.Place the double boiler or the container with the water over low heat, so that it is hot but not boiling.
  • 7.Add 3/4 cup of syrup to the yolk mixture and place the pan over the hot water, stirring all the time. This is the custard for the souffle.
  • 8.When the custard is warm, add the soaked gelatin and continue stirring till it reaches a coating consistency.
  • 9.Remove from heat; add the lemon juice and leave to cool till the custard is partially set.
  • 10.Beat the egg whites to a state of stiff peaks. Keep covered.
  • 11.Beat the cream stiff. Reserving a little cream for decorating, mix in the rest into the custard.
  • 12.Mix in the egg whites too and make sure that no lumps are formed.
  • 13.Mix in the chopped pineapple.
  • 14.Pour this into the bowl, decorate with the cream and the other two pineapple slices and leave it to set in the refrigerator. Do not freeze. Serve.
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