Pineapple and Lemon Souffle


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

2/3 cup whipping cream
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

2 thoughts on “Pineapple and Lemon Souffle

  1. Bev Rake

    Just found this .I have the original set of cards. Have just made the recipe again. Glad to have the ingredients in metric not imperial. I made it into 6 individual glass serves. Memories.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.