Tuesday, 11 March 2008

Pineapple Souffle (serves 10-12 ppl)

My first ever post in the blog world!My dad always used to talk about this particular dessert, and used to ask me to try it out. He had it from the old work place that he woked decades ago and that old taste still made him drool. I have tried several versions of this one.Amongst all the Pineapple souffle that I have tried,my husband seemed to like this version alot...he really liked it. And this is the only dessert he asks me to make often. Even though I am a 'Sweetaholic' I am not a big fan of Pineapple souffle or any other souffles. ...Here you go, the recipe of souffle that my family love every bite.....Give it a try. This recipe is very much loved by my dad as well....he told it really tasted like the one he had ages ago!
Update: If you are using the eggs in india, u may need to use more since our Indian eggs are smaller in size.

Pineapple can -1 small can
4 large Eggs
1 1/4 cup (appx 350 mls) Milk

1 1/2 table spoon Gelatin powder
8-10 tablespoons+ 2 tablespoons Sugar
1 teaspoon Cornflour
3/4 cup (appx 200 mls) Pineapple juice (from the can)
1 tablespoon grated Orange rind

1. Drain the pineapple juice from the can .Mix gelatin into it and keep aside.

2. Mix cornflour in the milk and keep aside too.
3.Crush pineapple in to very small pieces keep it aside again.Dont grind it-it will be watery.You need to have the pineapple titbits in there.
4. Separete yolks from whites.Beat the egg yolk along with 10 tablespoons of sugar until light and creamy.(You can add or reduce sugar according to your taste.This is upto my taste buds).It will be light yellow in color.Add milk+cornflour to this.
5. Transfer this mixture to a saucepan and heat this mixture in low flame by stirring constantly. When the mixture starts to thicken,add gelatin+juice into this. When gelatin is completely melted,stir for a minute or two more and switch of the flame.
6. Add the pineapple titbits and orange rind to this and mix well.Keep aside to cool.
7. Beat the egg whites until the peaks form. Add the 2 tablespoon sugar and beat again until stiff. Fold this to the cooled and half-set pudding.
8. Transfer to a pudding dish and chill for a couple of hours or over night and serve cold.

Garnish with fruits and Orange peel.

Notes. Make sure you remove the white pith under the orange skin, since it is very bitter.


zavorka said...

from: zaborka

thank you, Shabs,
it looks delicious. I will give it a try. In Italy, we use to cook "budino" and pannacotta. These are also based on eggs, milk and different types of cooking (in owen or "bagnomaria", in a water bath)
looking forward to reading other recipes

"A lot of people don't have much food on their table,
But they got a lot of forks n' knives,
And they gotta cut somethin'"
B. Dylan, Talking New York

Shaby said...

Thanks zavorka for ur lovely comments.....i just created the blog id today...will post more soon...i love italian dishes.....they r cool.....makes a few as well...but need to learn more..

shabnam said...

can u tel me the measurement for pineapple can...i bought a can its 850g.....can i follow da same measurements with other ingredts?? plz reply soon :)

Shabs.. said...

Hi shabnam, I used 400-450g pineapple tin.Let me know how it goes with you.

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