Pineapple Souffle is a lovely light and sweet dessert, which can also go along as a delightful side dish to serve with meat. Most often, Pineapple Souffle is served on Jewish New year or as a nice side dish to serve at an Easter or Christmas dinner.
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| Pineapple Souffle Recipe |
Ingredients Required For Preparing 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
Method For Preparing Pineapple Souffle
- Drain out the pineapple slices and squeeze out the excess liquid. Shred two of the slices into tiny pieces and leave to drain further in a colander.
- 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.
- Sprinkle the gelatin in 1 cup water and let it soak. Add the sugar to the yolks and beat till it becomes light and creamy.
- Place the double boiler or the container with the water over low heat, so that it is hot but not boiling.
- 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.
- When the custard is warm, add the soaked gelatin and continue stirring till it reaches a coating consistency.
- Remove from heat; add the lemon juice and leave to cool till the custard is partially set.
- Beat the egg whites to a state of stiff peaks. Keep covered.
- Beat the cream stiff. Reserving a little cream for decorating, mix in the rest into the custard. Mix in the egg whites too and make sure that no lumps are formed. Mix in the chopped pineapple.
- Pour this into the bowl, decorate with the cream and the other two pineapple slices and leave it to set in the refrigerator and not the freezer.
- Serve it cool.
