Fruity Pineapple Soufflés
Fruity Pineapple Soufflés - Airy and lightweight with exotic nuances.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 227 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 240 mg | (6 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 168 mg |
Ingredients
- Ingredients
- 200 grams Pineapple
- lemons
- 150 milliliters
- 1 pinch salt
- 3 Tbsps sugar
- 2 Tbsps Semolina flour
- 1 tsp butter
- 3 eggs
- 1 Tbsp chopped almonds
- 1 Tbsp Coconut liqueur
Preparation steps
Peel and core the pineapple, then thinly slice. Wash lemon in hot water, pat dry and squeeze out 1 teaspoon juice.
Boil milk with 1 pinch of salt and 1 tablespoon sugar in a saucepan. Stir in the semolina and bring to a boil. Stir in lemon zest. Pour into a bowl and let cool.
Preheat oven to 180°C (approximately 350°F). Butter 4 soufflé dishes and sprinkle with 1 teaspoon sugar and refrigerate. Fill a baking dish about 2-3 cm (approximately 3/4 to 1 inch) high with hot water and place on the middle shelf in the oven.
Separate the eggs. Mix yolks into the semolina mixture. Add and stir in the almonds and liqueur.
Beat egg whites until foamy, then add in remaining sugar. Continue beating until the mixture is glossy and form stiff peaks. Gently fold into the semolina mixture.
Spoon the semolina mixture into the molds and add pineapple chunks. Place ramekins onto the water-filled baking dish and bake until golden brown, about 25-30 minutes. Remove from oven carefully. Serve immediately.
