Pineapple Souffle

Ingredients

• $ oz. COX’S INSTANT POWDERED GELATINE
• 1-lb. tin unsweetened full cream evaporated milk
• 3 OzS. sugar
• 1 small tin pineapple
• 1 lemon

Method

1. 1

   Strain the juice from the pineapple, and make up to 0.5 pint with cold water.

2. 2

   Heat this in a pan with the Gelatine, sugar, and thinly peeled lemon rind.

3. 3

   Stir till dissolved, bring to the boil, add the lemon juice, strain, and cool.

4. 4

   Beat the milk till thick and creamy, then gradually add the Gelatine mixture, whisking all the time.

5. 5

   Whisk till thick, then add the pineapple cut in small pieces.

6. 6

   Pour into a glass dish, leave till set, and decorate.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.

PINEAPPLE SOUFFLE. Eight to ten persons $ oz. COX’S INSTANT POWDERED GELATINE 1-lb. tin unsweetened full cream evaporated milk 3 OzS. sugar I small tin pineapple 1 lemon

Cook this with the app: pantry check, scaling, and the assistant.