PINEAPPLE SOUFFLE

Ingredients:
Milkmaid tin - 1
Tinned pineapple - 3-4 sliced (chopped)
Gelatine - 2 1/2 tbsp
Cream - 1 1/3 cups
Juice of 4 lemons 
Milk - 1 2/3 cups

Method:

• Soak gelatine in 1/2 cup of water. Dissolve over a pan of hot water.
• Mix the dissolved gelatine with milkmaid, milk, finely chopped pineapple slices and lemon juice.
• Whip the cream till stiff.Mix into the milkmaid pineapple mixture.
• Pour the mixture into a souffle dish and chill in the refrigerator.
• When set, decorate with stiffly beaten cream, glazed cherry or candied peel and serve.

Note: Tinned pineapple may be substituted with fresh pineapple slices stewed in sugar. Use one tbsp sugar and one tbsp water for each slice.