Renae SmithComment

Pina Colada Souffle

Renae SmithComment
Pina Colada Souffle

I featured Michelle's stuffed capsicum's last week but could not go past this recipe.  It's one my favourite of hers and deserves a good share!  Make sure you follow Michelle on Facebook by clicking HERE.

Pina Colada Souffle

  • 1 slice fresh pineapple, peeled and cored
  • juice 2 limes
  • zest 1/4 lime 
  • 1/4 cup coconut cream
  • 1/4 tsp coconut essence 
  • 1/4 cup castor sugar + 1 tsp  
  • 4 eggs, yolks and whites separated 
  • Whipped cream to serve 
  1. Place the pineapple in a blender and puree. Pour through a sieve into a saucepan. Using the back of a spoon, push as much through the sieve as possible. Discard the pulp. 
  2. Add the lime juice, zest, coconut cream, coconut essence and 1/4 cup of castor sugar. Mix together then place over high heat. Place the egg yolks in a large heat proof bowl. When the liquid is hot, pour it very slowly over the egg yolks, whisking quickly while continuing to pour. Once it is all combined, pour the mixture back into the saucepan and place back over low-medium heat. Stir until the mixture begins to thicken. Pour back into the bowl and set aside to cool. 
  3. Preheat the oven to 180 degrees Celsius. Grease 6 ramekins and then dust/coat with castor sugar. Pour out excess sugar. 
  4. Place the egg whites into a large bowl. Beat until peaks form. Add 1 tsp of sugar and beat for a few more seconds. 
  5. In thirds, add the egg whites to the pine/lime mixture and fold to combine. Fold gently until it is mixed together well. 
  6. Pour into ramekins and using the blunt side of a knife, scrape the tops off to make them flat. 
  7. Bake in the oven for 12-14 minutes or until golden on top and risen. 
  8. Serve immediately with a sprinkle of icing sugar and whipped cream. 

Serves 6. 

* Souffle needs to be prepared immediately before serving, when you take them out the oven, they deflate fairly quickly, so serve them straight away so they don't lose their wow factor!