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Chilled Pineapple Cheesecake Soufflés

Chilled Pineapple Cheesecake Soufflés

A showstopper that will delight with its fruity, but rich taste and glamorous looks.

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You Will Need:

  • grated zest from 2 limes or lemons
  • 2 T (30 ml) freshly squeezed lime or lemon juice
  • 1 cup (250 ml) tinned crushed pineapple with juice
  • ¾ cup (180 ml) juice from crushed pineapple
  • ½ cup (125 ml) sweetened condensed milk
  • 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
  • 2 cup (500 ml) fresh cream
Decoration
  • plain double cream yoghurt
  • edible flowers
  • grated zest from 2 limes or lemons
  • 2 T (30 ml) freshly squeezed lime or lemon juice
  • 1 cup (250 ml) tinned crushed pineapple with juice
  • ¾ cup (180 ml) juice from crushed pineapple
  • ½ cup (125 ml) sweetened condensed milk
  • 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
  • 2 cup (500 ml) fresh cream
Decoration
  • plain double cream yoghurt
  • edible flowers

Method:

Surround 8 - 10 small, straight-sided ramekin dishes with baking paper collars. (See Ina’s Tip.)

In a medium/large mixing bowl, measure the lime zest, juice, crushed pineapple, and condensed milk.

Add the Cheesecake Mix and beat until well blended.

Using the same beaters, whip the cream in a medium size mixing bowl until it softly holds its shape - not too stiff. Gently fold it into the cheesecake mixture.

Pipe or pour the mixture into the prepared soufflé dishes. Fill up the ramekins extending 2 cm into the paper collars.

Leave in the fridge to firm overnight, or at least for 2 hours.


To Serve:

Remove from the fridge, peel away the paper collars, and blob the tops with one tablespoon of yoghurt.

Decorate with edible flowers.

Serve ramekins on a side plate with a teaspoon.

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Chilled Pineapple Cheesecake Soufflés

A showstopper that will delight with its fruity, but rich taste and glamorous looks.

Chilled Pineapple Cheesecake Soufflés

You Will Need:

  • grated zest from 2 limes or lemons
  • 2 T (30 ml) freshly squeezed lime or lemon juice
  • 1 cup (250 ml) tinned crushed pineapple with juice
  • ¾ cup (180 ml) juice from crushed pineapple
  • ½ cup (125 ml) sweetened condensed milk
  • 1 x 250 g Ina Paarman’s Lemon Flavour Cheesecake Mix
  • 2 cup (500 ml) fresh cream
Decoration
  • plain double cream yoghurt
  • edible flowers
Ina’s Tip

DO NOT use raw pineapple, because the soufflé will not set. If using fresh pineapple, cook it first with a little sugar before pulverising. Fresh pineapple contains an enzyme that digests protein (the gelatine in the Cheesecake Mix).

We used 100 ml ramekins, 6 cm x 3 cm deep. Cut a paper collar 35 cm long and 16 cm wide.

Fold back the length 5 cm. Place the reinforced double side at the base of the ramekins. Secure paper collar with a rubber band.

As an option, reserve ¼ cup (60 ml) of the pineapple and spoon a ‘core’ of pineapple in the middle of each soufflé (see video).

Method:

Surround 8 - 10 small, straight-sided ramekin dishes with baking paper collars. (See Ina’s Tip.)

In a medium/large mixing bowl, measure the lime zest, juice, crushed pineapple, and condensed milk.

Add the Cheesecake Mix and beat until well blended.

Using the same beaters, whip the cream in a medium size mixing bowl until it softly holds its shape - not too stiff. Gently fold it into the cheesecake mixture.

Pipe or pour the mixture into the prepared soufflé dishes. Fill up the ramekins extending 2 cm into the paper collars.

Leave in the fridge to firm overnight, or at least for 2 hours.


To Serve:

Remove from the fridge, peel away the paper collars, and blob the tops with one tablespoon of yoghurt.

Decorate with edible flowers.

Serve ramekins on a side plate with a teaspoon.

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