4-6 people
3 eggs
½ to 1 teaspoon finely grated lemon rind
150 ml castor sugar
10 gm powder gelatine
Medium can pineapple
2 tablespoons lemon juice
125 ml fresh cream
To decorate:
125 ml fresh cream
Pineapple
METHOD:
Separate the egg yolks from whites and put yolks into a basin with lemon rind and castor sugar,
Beat until thick and creamy
Soften the powder gelatine in 125 ml of pineapple syrup from can of pineapples, then dissolve over low heat, add to the egg mixture together with finely chopped pineapple and lemon juice, leave some pineapple for decoration.
Allow mixture to cool and stiffen slightly, then fold in lightly whipped cream and stiffly beaten egg whites.
Put into prepared soufflé dish and leave to set.
Decorate top with left over pineapple and cream
ENJOY
Photo and recipes: John Gattinger
