Pineapple Souffle

This is quick and instant recipe I have ever tried before and even less time consuming. It tastes sour and sweet.  The recipe requires the incorporation of eggs, beating the ingredients, which is quite tedious, however I tried this Southern dessert in a different way without the incorporation of eggs and sugar. Adding two jelly packets provides sufficient gelatin that ensures the binding on freezing the dessert and it sets well on freezing.

                                                                            

INGREDIENTS

Pineapple tin 1 small

Pineapple jellies 2 packets

Thick Cream 1 packet 200ml

Desiccated coconut 4 tablespoons

METHOD

·         Make pineapple jellies using pineapple syrup, in spite of water; add water to make the quantity.

·         Allow the jellies to set.

·         In the blender, add the cream, pineapples and jellies blend till it is all uniform. Leave some pineapple chunks for garnishing.

·         Transfer to the container, garnish the remaining pineapples on top, and also sprinkle desiccated coconut on top.

·         Keep in the freezer and serve cool.

NOTE:

You can also blend all the ingredients without waiting for the jellies to set, however, allowing the jellies to set first, eases in handling.