Pineapple Souffle

Method

Drain out the pineapple slices and squeeze out the excess liquid.

Shred two of the slices into tiny pieces and leave to drain further in a colander.

Put the yolks into the double boiler and the whites into a very clean, greaseless bowl. It is very important that the yellow does not mix into the whites; otherwise the whites will not get beaten stiff enough.

Sprinkle the gelatin in 1 cup water and let it soak.

Add the sugar to the yolks and beat till it becomes light and creamy.

Place the double boiler or the container with the water over low heat, so that it is hot but not boiling.

Add 3/4 cup of syrup to the yolk mixture and place the pan over the hot water, stirring all the time. This is the custard for the souffle.

When the custard is warm, add the soaked gelatin and continue stirring till it reaches a coating consistency.

Remove from heat; add the lemon juice and leave to cool till the custard is partially set.

Beat the egg whites to a state of stiff peaks. Keep covered.

Beat the cream stiff. Reserving a little cream for decorating, mix in the rest into the custard.

Mix in the egg whites too and make sure that no lumps are formed.

Mix in the chopped pineapple.

Pour this into the bowl, decorate with the cream and the other two pineapple slices and leave it to set in the refrigerator. Do not freeze. Serve.