Pineapple Souffle | kukskitchen

The first time I tasted pineapple soufflé, I was sitting at my mum’s house in Kerala, waiting for dessert without much expectation. That’s when Sheena Aunty, my mum’s sister, brought it out - light, wobbly, and glowing with the sweetness of pineapple. One spoonful in, and I was completely sold. It felt fancy and comforting at the same time, something so different from the usual desserts, yet so familiar in flavour.

Over time, it quietly became my favourite. I started making it myself, remembering her version each time -  the gentle pineapple aroma, the soft cloud-like texture. Somewhere along the way, I added my own little twist: a praline topping for crunch. That contrast - silky soufflé underneath and caramelised nutty crunch on top - changed everything.

Now, whenever I serve it to guests, it disappears faster than I can set it on the table. What began as Sheena Aunty’s simple, beautiful dessert has become my own guest-pleaser - still carrying a bit of Kerala, a bit of family, and a lot of love in every spoonful. 🍍✨

A few things before we start:

• Use an additional ¼ cup of milk to soak the gelatin. The pudding usually takes about 2–4 hours to set.

• I remember making a pineapple soufflé a long time ago using fresh pineapple, and I don’t know what went wrong, but the whole thing turned very bitter. Interestingly, I’ve never had this issue when using canned pineapple—it always turns out really good with canned fruit.

The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt. 

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Pineapple Souffle

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Ingredients:


Pineapple – 1 ( chopped )
Sugar – 1 cup
Gelatine – 2 teaspoon
Milk – 1 cup
Cornflour – 1 teaspoon
Egg – 2
Yellow food colour – few drops



Method:

 
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.

Adapted from: 

 

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.

Click on the picture for recipe. 

Pine apple sago pudding

If you found this post useful, I would really love for you to pin it or share it with your social media followers please using the buttons below and keep me motivated. Thank you xx Cheers Sherin Jos

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Pineapple sago payassam /sabudana | Kukskitchen

Pineapple sago payasam by aunty L and chocolate brownies by aunty P were the star attractions of 'mathrujyothis' sunday sale in Nirmala Bhavan church on of the yester years, this was before my med school days. If you are wondering what is mathrujyothis, I will tell u. It is a church and diocese linked organisation by the mums in church through which the church did many charitable works. The sunday sale was a yearly event when each mum would make something, food or otherwise, and sell it, with the profit to go to the above said charitable activities.

Recently I started craving for the 'famous' pineapple sago payasam. I did whip up mango-sago pudding with mango pulp a while ago but it was no where near the payasam I had in mind. I will post the recipe another day.

Presented here is my version of pineapple-sago payasam.  It tasted yummm.