Fruity Pineapple Soufflés

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.