Pineapple soufflé
Instructions
Tips
For an even easier process, save time and prepare your pineapple soufflé batter up to 4 hours in advance. Follow steps one through eight and place the moulds covered in the refrigerator. When you are ready to bake the pineapple soufflé desserts, take them out of the fridge and let them sit until they have reached room temperature and bake as described in the recipe.
Tips
Only use room temperature eggs as cold eggs are harder to whisk, and you will not get as much lift and puffiness in your soufflé. Also, it is essential not to overfold and whip the egg whites into the base mixture. Gently fold in the egg whites until the streaks of white disappear.
Tips
To ensure the right rise of the soufflés, add some sugar to the moulds after they have been greased. It makes for an easier uprise for the soufflé during baking. Also make sure that there is absolutely no souffle mixture around the edges. This will make the souffle bake unevenly.
Questions about pineapple soufflé
Master the art of soufflés with our pineapple soufflé recipe. A fruit soufflé with pineapple is an elegant and surprisingly simple dessert. You only need a few ingredients and a couple of minutes to prep the soufflé. We have compiled a short list with the essential information you need to know about this dessert and, more importantly, how to make it. Read below to learn more!
Ingredients
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Pineapples rings
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1 can |
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Egg yolks
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4 |
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Egg whites
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4 |
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Sugar
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100 ml |
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Cream cheese, natural
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125 g |
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Freshly squeezed lemon juice
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4 tsp |
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Wheat flour
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2 tbsp |
Garnish
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Icing sugar
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1 tbsp |
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Fresh lemon balm leaves
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Light and puffy pineapple soufflé
Impress your guests with a light, puffy dessert soufflé with an aromatic pineapple twist. This pineapple soufflé has just the right amount of sweetness and a beautiful finish with its golden crust. The combination of juicy pineapples with the sweet tanginess from the cream cheese makes for a light and flavourful dessert. Your guests will love it!
The secret behind this delicious pineapple soufflé is the perfect combination of ingredients. Cream cheese and pineapple offer flavour, while egg whites provide lift and puffiness to the soufflé. The acid from the lemon stabilises the stiff egg whites to give structure to the soufflé base. The result? An elegant and show-stopping dessert that tastes heavenly, while only requiring a few ingredients.
Indulge in a delicious soufflé for dessert
The French soufflé stands tall and proud and is famous for its puffy and inflated look. Though the soufflé can have a reputation for being difficult, it does not have to be too complicated; proven by our easy pineapple soufflé recipe. The delicious and fruity dessert is soft and light with a mouth-watering sweet, refreshing pineapple flavour.
For other delicious fruit-flavoured desserts, try a decadent and delightful strawberry cheesecake with fresh berries, or explore the world of French classics with an apple galette with a fresh apple filling or a creamy, rich crème brûlée with a satisfying crunch.
Try a fruit soufflé with exotic flavours
Our pineapple soufflé recipe is flexible and works with various fruits and berries. Use our recipe to make a fruit soufflé, swapping pineapple with your favourite seasonal fruit. Do you like the sweetness from bananas? Blend bananas into a purée and fold them into the soufflé base. Or maybe you like mangoes? Use ripe mangoes to make a mango purée, folding it into the soufflé base. Just make sure not to use fruits with too much liquid as this might affect the baking of your soufflés.
Refreshing piña colada inspired soufflé
If you like piña coladas, you should try this modified version of our pineapple soufflé recipe with added coconut flavour. This tropical soufflé variation has freshness from the pineapples and a nice coconut bite. Follow the recipe, but substitute some of the flour with coconut flour – just make sure to only substitute up to half the amount as the soufflé needs the flour to hold its shape. Serve with a generous sprinkle of desiccated coconut on top of the half pineapple rings. Or, for a grown-up version, substitute some of the lemon juice with coconut rum.
