PINEAPPLE SOUFFLE

PINEAPPLE SOUFFLE 
Ingredients:
Cashew nuts -50gms
Raisins -50gms
Thick Cream - ½ cup
Pineapple - ½ tin
Pineapple juice -1bottle
Gelatin -3tbs
Pineapple essence -2tsps

 

Method:

• Drain pineapple pieces from tin. Dissolve gelatin in ¼ cup of warm water.
• Mix the syrup from the tin and the pineapple juice together and add dissolved gelatin to it.
• Beat cream till thick. Beat the pineapple mixture till thick and fluffy.
• Fold in the cream, pieces, add pineapple essence. Allow to set.
• When it is half set, chop the nuts and fold into the mixture.
• When well set serve with whipped cream or pineapple sauce

 

 

 

CARAMEL SOUFFLE

CARAMEL SOUFFLE

 

Ingredients:
Gelatin -30gms
Vanilla essence -few drops
Cream -1 ½ cups
Sugar -250gms
Almonds -10gms
Cashew nuts -10gms
Milk -375ml
Egg -3

 

Method:

• Heat a little sugar till brown and add nuts to it. Cool and crush. Keep aside.
• Beat egg yolks and 3tbs sugar together. Boil milk and add to the mixture.
• Beat well and place over pan of bubbling water.
• Remove from fire and allow cooling. In a cup of hot milk melt gelatin and pour into milk mixture.
• Add vanilla essence. Set in a refrigerator.
• Remove when half set and fold in the caramel [that has been crushed].
• Before serving whip cream and spoon over the soufflé.
• Sprinkle some more crushed caramel and serve.

 

Lemon Souffle

LEMON SOUFFLE

 

Ingredients:
Eggs -5
Jelly crystals - ½ packet
Sugar [powdered] -100gms
Lemon [juice] -1
Butter -25gms
Water -1cup
Thick cream -2cups
Nuts [chopped] - ½ cup

 

Method:

• Mix jelly crystals, yolks of eggs and butter in one cup of water.
• Make custard on low fire stirring constantly and set the custard by keeping in the refrigerator for ½ an hour.
• Beat egg whites till stiff. Once the egg whites become peaky add sugar and lemon juice & beat again.
• Mix well and fold into the custard. Allow to set.
• Whip the cream over a bowl of ice.
• Just before serving remove from fridge and pour whipped cream on top and garnish chopped nuts