Sunday, October 27, 2013

Sunday Treat: Easy Pineapple Souffle


My desserts are always ( and I mean always, a flop show!!!)
If I am trying something new in the pudding scenario and esp. if there are guests coming, my dear planner of a husband makes sure that there is enough ice-cream and gulab jamuns to save the day...
Especially if its going to end in tears... my tears!!
So since coming back home to the regiment, I have decided to keep trying out the various puddings and exotic desserts that the Mess Cooks keep delighting us with...
of course, under thier able directions...
Aaaand... drum rolls please... 
I will be putting them all up, one by one, for you guys to try at home too!
I am sure many of you are accomplished cooks in your own rights... so this simple souffle recipe is for the newbies... who are afraid to try something new...
Believe me you cant go wrong with this!


PINEAPPLE SOUFFLE
(serves 4)

Ingredients:

1 tsp- Gelatin soaked in 3 tbsp water I zapped it in the microwave for 10 seconds and mixed it well.
(you can use a vegetarian version of the gelatin also)
200 gm Amul light cream
juice of 1 lemon
150 gm powdered sugar
1 tsp pineapple essence
1 pinch yellow color
3 egg whites
3 slices of tinned pineapple- chopped roughly
1 slice pineapple for garnishing.

Method:

1- Beat the egg whites till stiff peaks form and put it in the fridge.


2- soak the Gelatin in water and zap it in the microwave. Stir to mix well. Set aside.



3- Beat the cream till fluffy and add the juice of lemon to double the size of the cream, keep beating...
Add the powdered sugar.




3-   Add pineapple essence and yellow color to the cream mixture.



4- Add the pineapple pieces.
5- Take the egg whites out of the fridge, add it to the cream mixture.
6- Add also the nicely stirred Gelatin to the mixture.
Stir the entire concoction by hand, to mix well, taking care not to beat too much (coz it will lose its fluffiness) and stir the mixture in one direction.



7- Pour it in individual bowls or the main serving bowl, cover with cling film and put in freezer.


8- Just 10 minutes before serving, take the souffle out of the freezer.
9- Garnish with pineapple slices and whipped cream (or like me, who had run out of pineapple and cream, use chocolate shavings or chocolate garnish designs- which btw you can make at home...lesson for next time)


or maybe add a wafer or two??


 
....and dig in!!

1 comment:

  1. WOW! Tempting.... Thank you Maryam, the step-by-step pics. are a real help.

    ReplyDelete

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