For 4-6 people you need

3 eggs 1/2-1 teaspoon very finely grated lemon rind 3 oz. castor sugar 1/4 oz. powder gelatine 1 dessertspoon medium can pineapple 2 tablespoons lemon juice 1/4 pint cream

To decorate

1/4 pint cream (less if preferred) pineapple angelica

  1. Separate the egg yolks from the whites put the yolks into a basin with the lemon rind and sugar.
  2. Beat until thick and creamy, this could be done over hot water if wished.
  3. Soften the powder gelatine in 1/4 pint syrup from can of pineapple, then dissolve over a very low heat, add to the egg mixture, together with the well drained, finely chopped pineapple and lemon juice. Leave some pineapple for decoration.
  4. Allow mixture to cool and stiffen slightly, then fold in lightly whipped cream and stiffly beaten egg whites.
  5. Put into prepared souffle dish and leave to set.
  6. Remove paper, decorate top with pieces of pineapple, whipped cream and leaves of angelica