Pineapple Soufflé

• Chill pudding for at least 2 hours

Nutrition values are AI-estimated based on ingredients.

• 1 silver packet pineapple jelly mix
• Approximately 1 cup hot water
• 1.5-2 cups fresh cream or heavy cream
• Condensed milk
• 1-1.5 cups chopped canned pineapple
• Several small rectangular pieces of pound cake or sponge cake
• Whipped cream
• 1 red maraschino cherry
• 1 small sprig of fresh mint leaves
• 1 large whole pineapple slice

1. 1Pour yellow jelly powder into a bowl, add approximately 1 cup hot water, whisk until dissolved, then set aside to cool.
2. 2In a separate bowl, combine fresh cream or heavy cream with condensed milk and whisk.
3. 3Chop canned pineapple slices and blend them into a smooth pineapple puree.
4. 4Add the pineapple puree to the cream and condensed milk mixture and whisk until well incorporated.
5. 5Pour the slightly cooled pineapple jelly liquid into the cream and pineapple mixture.
6. 6Whisk the combined mixture vigorously until it achieves a uniform, pale yellow color and a smooth consistency.
7. 7Arrange small, rectangular pieces of cake evenly in a rectangular baking dish to form the bottom layer.
8. 8Carefully pour the prepared creamy pineapple pudding mixture over the cake layer, ensuring it covers the cake completely.
9. 9Smooth the surface of the pudding with the back of a ladle.
10. 10Chill the dessert thoroughly in a refrigerator until set.
11. 11Once set, place a whole pineapple slice in the center of the pudding for decoration.
12. 12Pipe whipped cream around the edges of the pudding in decorative swirls.
13. 13Pipe another dollop of whipped cream onto the central pineapple slice, topped with a red maraschino cherry and a sprig of fresh mint leaves.
14. 14Serve the fully prepared and garnished pineapple pudding chilled, cut into rectangular portions.

These instructions are our analysis of the original video. Watch on YouTube →