Pineapple Souffle Pudding
|Knox gelatin||1 Tablespoon, dissolved in 1/4 cup cold water (1 Enveloped)|
|Egg yolks||3 , beaten slightly with 1/2 cup sugar and 1/4 teaspoon salt|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon rind||1|
Cook this mixture over hot water until custard coats the spoon.
Remove from heat and stir in dissolved gelatine.
Add 1 cup crushed pineapple.
Cool until the mixture begins to harden.
Whip 1/2 cup cream or evaporated milk and fold into pineapple mixture.
Beat 3 egg whites and fold into above.
Pour into mold and chill.