| Step
1: |
Prepare
a souffle dish by tying a band of greaseproof paper.
|
| Step
2: |
Mix
the gelatine in 1/2 teacup of cold water. Warm until the gelatine dissolves.
|
| Step
3: |
Chop
the pineapple slices very finely and keep aside the syrup.
|
| Step
4: |
Separate
the eggs.
|
| Step
5: |
Beat
the egg-yolks with the sugar and lemon rind. Go on beating until thick
and fluffy.
|
| Step
6: |
Measure
the pineapple syrup with the lemon juice, add a little water, if required,
to make up to 240ml.
|
| Step
7: |
Mix
the egg-yolk mixture, gelatine solution, fruit juices and chopped pineapple
pieces,keeping aside a few pieces for decoration .
|
| Step
8: |
Put
the vessel containing this mixture in a larger vessel filled with ice cubes
and go on stirring all the time.
|
| Step
9: |
When
the mixture gets slighly thicker, add the cream. Go on stirring all the
time .
|
| Step
10: |
Beat
the egg-whites stiffly.
|
| Step
11: |
When
the mixture gets thicker again, add the beaten egg-whites.
|
| Step
12: |
Take
the vessel off the ice. Mix very well.
|
| Step
13: |
Pour
the mixture into the prepared souffle dish and put to set in the freezer
compartment of a refigerator.
|
| Step
14: |
Just
before serving, remove the paper. Decorate with pineapple pieces, cherries
and green peels.
|
|
Serve
cold.
|
|
