Pineapple Soufflé


This dish almost qualifies for vegetarian but it contains a small amount of gelatin. Vegetarians might consider replacing the gelatin with agar-agar

Pineapple Soufflé from Carmen O’Brien, courtesy of Yvonne Husband

1 tin Carnation cream (chilled)
⅓ cup sugar
1 tsp vanilla essence
1 tin crushed pineapple (drained)
6 tsp gelatin
whipped cream for decoration
almond flakes (toasted) or chocolate shavings for decoration

Dissolve the gelatin in ½ cup hot water, stirring thoroughly. Chill mixing bowl for approximately ½ an hour. Beat chilled Carnation cream in bowl until frothy and thick.

Add sugar and continue beating. Add vanilla and pineapple. Finally, add the gelatin and fold this into the mixture thoroughly.

Line a 20-cm (8-inch) cake tin with foil, pour mixture in and set in refrigerator overnight.

Unmould and decorate with whipped cream topped with almond flakes or chocolate shavings.

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