Pineapple Souffle

Uff.....the summer is on ,its hot hot super hot.... The temperature is increasing year by year... I cant imagine that once we played outdoor games during our summer vacations. At that time the temperature was not this high,the heat was tolerable and the summer breeze were soothing.It was the most awaited time of the year. Now a days its really burning outside,sun burns and heat strokes which we barely heard in those days has become too common
. My granny used to say that u should keep your body cool to fight the hot weather. For that drink plenty of water and include lots n lots of fruits in your diet.

There were two things I liked the most of summer, one no studies, two it was the only time I was allowed to eat cold stuff. Main attraction of those days was my mom's home made ice cream ,every   batch she made was finished in minutes. When I grew up and started cooking, more recipes came for the company of our ever loving homemade ice cream. And this pineapple souffle was the star among them

Ingredients

• Pineapple  - 1 medium sized  finely chopped
• Sugar  -  2 tbsp + 1 tbsp
• Milk  -  1 liter
• Sugar  -  To taste
• Eggs  -  2 nos separated
• Gelatin  - 4 level tbsp
• Vanilla essence  -  1 tsp

Method

• Add 1/4 cup cold water to gelatin and set aside to bloom.
• Cook the chopped pineapple with 2 tbsp sugar till all the water has almost dried up. Set aside to cool.Then refrigerate.
• Boil milk, add sugar to taste and simmer for 5 to 7 minutes. Switch off the flame. Let the temperature come down to lukewarm.
• Beat the egg yolks, add to the milk and keep it back on low flame and cook till the milk thickens and start coating the back of the spoon. Remove from flame, add vanilla.
• Melt gelatin by double boiling method. When the milk and gelatin is of almost the same temperature mix them both thoroughly.
• Place the egg whites in a bowl, add a pinch of salt and beat with a electric beater till foamy. Add a tablespoon sugar ,continue beating till it form stiff peaks.
• When the custard has cooled to room temperature gently fold in the egg whites. Finally mix in the pineapples gently and pour into pudding tray or individual molds.
• Keep in the freezer for one hour to set then transfer to any lower rack of the fridge till used.

Notes

• Adjust sugar according to the sweetness of the pineapple. While adding sugar to milk keep in mind the amount of sugar in pineapple and egg white and add accordingly.
• Instead of electric beater you can use wire whisk to whip up the egg whites, or u can omit the step altogether and beat the yolk and whites together and prepare the custard. Adding whipped egg whites gives the souffle its soft texture or it will have a little firm pudding texture.
• The bowl and beater blades should be oil and moisture free before beating the egg whites or else it wont whip up.
• Reduce the quantity of gelatin if u want a more creamy texture.