My mother had a collection of strange recipes that she would prepare and we were forced (yes, forced) to eat as kids. She lived in an era when dishes like K.C. Ming, tongue in aspic and Ambrosia salad were popular. Her Pineapple Soufflé was probably the best of this lot and I’ve included it here in memory of my dear mother Dorothy.
Ingredients
- 570 g tin crushed pineapple (preferably Golden Circle brand)
- 375 g tin sweetened condensed milk
- 500 g cream
- 2 x 85 g packets pineapple jelly
Directions
- Make the jelly and keep aside. Do not refrigerate.
- Lightly beat the cream and condensed milk.
- Add the cream mixture to the jelly.
- Add the crushed pineapple and gently mix together.
- Stir and pour into individual serving bowls.
- Refrigerate for 6-8 hours before serving.
the expat traveller food 