pineapple souffle
INGREDIENTS
- tinned pineapple syrup-1 cup
- tinned pineapple chopped-1 1/2 cup
- gelatin-4 tsp
- sugar-1/2 cup
- salt-a pinch
- fresh cream-250 gms
- cherries-few
- pineapple emulsion-1/2 tsp
METHOD
- double boil gelatin in 1/2 cup water and cool.
- boil sugar with pineapple syrup ,and salt,add gelatin and cook for 3 to 4 minutes.
- cool add chopped pineapple and emulsion
- transfer to a bowl ,set in freezer to set partially
- take out and beat well,(let pinepple pieces remain)
- add whipped cream,mix well
- transfer to a pudding bowl
- set it in fridge for 4 to 6 hours or till set
- garnish with cherries and pineapple rings or slices(when setting it self)
TIPS
- while whipping cream add 2tblsp of icig sugar ,so that it doesnot curdle to butter.
page revision: 8, last edited: 13 May 2009 09:46