Pineapple Souffle

Gelatine			2 tsp
Condensed milk			1/2 tin
Lemon juice			3 tsp
Water				1/3 cup
Cream				250 gms
Powdered sugar			1 tbsp
Pineapple essence		1 1/2 tsp
Yellow colour			A few drops(optional)
Pineapple slices		1 small tin - at room temperature





Add the gelatine to 1/2 cup of boiling water. Stir continuosly till
it dissolves.
Beat condensed milk till light and creamy.
Put 3 tsp of lemon juice in a cup.
Fill the cup with pineapple syrup from the tin.
Chop 2 slices of pineapple finely.
Add the pineapple syrup and the chopped pineapple pieces to the condensed
milk. Add 1/3 cup of water to that.
Pour the gelatine solution into the condensed milk mixture, stirring continuously.
Put in the freezer till thick. Be careful not to set it by keeping it for too
long in the freezer. (1/2 hour is ideal)
Remove from freezer and beat till smooth.
Add 200gms of cream keeping aside 50 gms for decoration.
Add essence and color.
Beat well and put it back in the freezer for 15-20 minutes.
Remove from freezer. Decorate with glace cherries and whipped cream.
Now keep in the fridge till serving time.

Note: Gelatine should be used carefully, otherwise it becomes like
rubber. To avoid this:

Never boil gelatine and water. Always heat on very slow fire, stirring
continuously. Alternatively you can mix the gelatine powder in boiling water and
stir  till it dissolves.
Niver add gelatine solution to cold mixtures. Preferably, the temperature
of the gelatine solution and the other mixture should be the same. For e.g.
both can be at room temperature.
In winters, never prepare the gelatine solution in advance. It tends to
set and then becomes useless. The gelatine should be dissolved and used within
a few minutes when it is cold.
Whip 50 gms cream with 1 tbsp powdered sugar till soft peaks are formed.
Pipe a border using a star nozzle with the icing cone.
Keep in the fridge till the time of serving.

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