Pineapple & Lemon Souffle

[DeeMac]

This is a lovely light summery dessert, although I made it last week for friends we had over for dinner. It can be made the previous night which gives it a more pronounced flavour and leaves more time to spend with guests.

1 medium tin pineapple, drained and chopped, reserving the juice
4ozs (115g) caster sugar
3 eggs
1 tsp lemon rind
2 tbsp lemon juice (or more if desired)
1/4 oz (7 1/2g) gelatine
1/4 pint (5fl.oz) whipping cream

Separate eggs and put yolks, lemon rind and sugar into a basin, beat till thick and creamy
Soak gelatine in 1/4 pint (5fl.oz) pineapple juice and heat gently to dissolve (don't boil). Add the lemon juice, cool, then add to the egg mixture together with the pineapple, leaving a little of the pineapple for decoration.
Allow the mixture to cool and become slightly stiff for about 30-45 minutes in the fridge.
Fold in the lightly whipped cream and stiffly beaten egg whites. Pour mixture into a dish or individual glasses and put in fridge until firm.
Decorate with some pineapple and, if desired, some chopped nuts or grated white or dark chocolate.
Cover with cling film and refrigerate until required.
Serves 6