LEMON PINEAPPLE SOUFFLÉ
1 pkg. lemon Jell-O
1 medium can pineapple chunks
3 eggs
1/4 cup confectioners' sugar
1/2 cup real whipped cream
1 lemon, for garnishing (optional)
wax or parchment paper
Strain pineapple juice into a measuring cup. Place pineapple chunks into a
blender container or food processor and coarsely chop with several quick
pulses.
Add enough water to the pineapple juice to make 1 1/2 cups liquid.
In a saucepan, heat liquid until boiling; remove from heat and sprinkle in
Jell-O, stirring until dissolved. Add pineapple.
Separate egg yolks from egg whites. Beat egg yolks with sugar and fold a few
tablespoons of the Jell-O in to temper the mixture; stir the remaining egg
yolk mixture slowly into the Jell-O. Chill.
When mixture cools to a gel, gently fold in whipped cream and stiffly beaten
egg whites.
Prepare a soufflé dish by taping a strip of buttered wax or parchment paper
around the inside edge to create a higher rim. Fill the soufflé dish with
the mixture and level the top using a spatula. Chill.
When ready to serve, carefully remove the wax paper edge to leave the
soufflé with high, straight sides rising above the dish.
Serving Suggestions: Garnish the top with thin half slices of fresh lemon.
Sprinkle top lightly with grated lemon rind. Serve with a swirl of whipped
cream to the side.
Submitted by: CM
1 pkg. lemon Jell-O
1 medium can pineapple chunks
3 eggs
1/4 cup confectioners' sugar
1/2 cup real whipped cream
1 lemon, for garnishing (optional)
wax or parchment paper
Strain pineapple juice into a measuring cup. Place pineapple chunks into a
blender container or food processor and coarsely chop with several quick
pulses.
Add enough water to the pineapple juice to make 1 1/2 cups liquid.
In a saucepan, heat liquid until boiling; remove from heat and sprinkle in
Jell-O, stirring until dissolved. Add pineapple.
Separate egg yolks from egg whites. Beat egg yolks with sugar and fold a few
tablespoons of the Jell-O in to temper the mixture; stir the remaining egg
yolk mixture slowly into the Jell-O. Chill.
When mixture cools to a gel, gently fold in whipped cream and stiffly beaten
egg whites.
Prepare a soufflé dish by taping a strip of buttered wax or parchment paper
around the inside edge to create a higher rim. Fill the soufflé dish with
the mixture and level the top using a spatula. Chill.
When ready to serve, carefully remove the wax paper edge to leave the
soufflé with high, straight sides rising above the dish.
Serving Suggestions: Garnish the top with thin half slices of fresh lemon.
Sprinkle top lightly with grated lemon rind. Serve with a swirl of whipped
cream to the side.
Submitted by: CM
