Cooking time: few mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, 5- to 6-in. soufflé dish, wax paper

For 4-6 people you need:
3 eggs
1/2-1 teaspoon very finely grated lemon rind
6 tablespoons sugar
1 envelope gelatin
medium can pineapple
3 tablespoons lemon juice
2/3 cup whipping cream

Decoration:
2/3 cup whipping cream
pineapple
candied angelica

1. Separate the egg yolks from the whites, put the yolks in a bowl with the lemon rind and sugar.

2. Beat until thick and creamy; this may be done over hot water if wished.

3. Soften the gelatin in 2/3 cup syrup from can of pineapple, then dissolve over very low heat and add to the egg mixture, together with the well drained, finely chopped pineapple and the lemon juice. Leave some pineapple for decoration.

4. Allow mixture to cool and stiffen slightly, then fold in lightly whipped cream and stiffly beaten egg whites.

5. Put into prepared soufflé dish and leave to set.

6. Remove paper, decorate top with pieces of pineapple, whipped cream and leaves of angelica.

To prepare soufflé dish: Tie band of buttered paper around dish to stand several inches above top rim. To remove, ease away with a knife.

Printed in Canada. © Copyright Paul Hamlyn Ltd. 1967