pineapple souffle


  1. tinned pineapple syrup-1 cup
  2. tinned pineapple chopped-1 1/2 cup
  3. gelatin-4 tsp
  4. sugar-1/2 cup
  5. salt-a pinch
  6. fresh cream-250 gms
  7. cherries-few
  8. pineapple emulsion-1/2 tsp


  1. double boil gelatin in 1/2 cup water and cool.
  2. boil sugar with pineapple syrup ,and salt,add gelatin and cook for 3 to 4 minutes.
  3. cool add chopped pineapple and emulsion
  4. transfer to a bowl ,set in freezer to set partially
  5. take out and beat well,(let pinepple pieces remain)
  6. add whipped cream,mix well
  7. transfer to a pudding bowl
  8. set it in fridge for 4 to 6 hours or till set
  9. garnish with cherries and pineapple rings or slices(when setting it self)


  1. while whipping cream add 2tblsp of icig sugar ,so that it doesnot curdle to butter.
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