- Pineapple – 1 ( chopped )
- Sugar – 1 cup
- Gelatine – 2 teaspoon
- Milk – 1 cup
- Cornflour – 1 teaspoon
- Egg – 2
Yellow food colour – few drops
Add 1/2 cup sugar to the chopped pineapple & cook it. Soak gelatin in 1/4 cup milk & melt it in double boiler method.Beat yolk with cornflour & sugar. Add milk & make a thick custard.When gelatin mix & custard becomes same temperature mix both. Beat the egg white & fold into this mixture when it is cooled. Spread the pineapple in the pudding dish. Pour the pudding mix over this , refrigerate & serve.
My aunty,Tesschechy
Hi Maria, after trying ur yummy easy chiken fry I thought i’l try the pineapple pudding of urs….But I’m so disappointed as the Souffle only tastes of raw egg :( Looks like as we do not cook the egg and just blend the yolk and white seperately it gives a flavour of raw egg … can you help me in making a perfect pineapple pudding ..plz!
Hi Alfi,
Souffle is a kind of pudding where we use raw eggs, so naturally that taste will be there. However I’ve posted another pineapple pudding recipe which doesnt have egg at all. You can see it here:
https://mariasmenu.com/desserts/moose-pudding-with-stewed-pineapple-praline
Hope you’ll like it :)
Cheers
Maria
hello maria,
i have a doubt regarding this recipe.should we use additional 1/4 cup of milk for soaking the gelatin or we have to add from the 1 cup milk?
and how long it will take to set the pudding ? Thanks in advance.
Hi Anu
Am extremely sorry for the delayed reply, I was tied up with some personal stuff.
Use additional 1/4 cup of milk for soaking the gelatin and it will take around 2-4 hours for the pudding to set. Hope this helps…
Happy cooking :)
Cheers
Maria
Hi Shaby
I normally use fresh pineapple while making puddings and I do remove the center part. At times the fresh pineapple may taste bitter, in that case increase the quantity of sugar while stewing (cooking) it, I think that should solve the problem. Since canned pineapple is already bottled in adequate sugar syrup it wont have that problem.
hi maria,
I have seen this recipe of urs sometimes back and since then wanted to ask u a doubt. I remember myself making pineapple souffle very long back and I used fresh pineapples in them. I dono what went wrong, but the whole stuff turned so bitter wen i used fresh pineapple. Do u use the centre part of the pineapple? In order to remove the bitterness, what shud i do?Do u know what makes it bitter?…But i dont have this problem when I make souffle using canned pineapples. It turns out real good using canned pineapples.
Regards.
Thanks.