Pineapple and Rum Soufflés

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 8 oz / 230 g peeled fresh pineapple
  • 2 tbsp water


Generously butter individual soufflé dishes and dust the insides with sugar. Refrigerate until needed. Dice a third of the pineapple, and put to one side. Chop the rest, and put in a blender with the water. Blend for a few seconds, and then pour through a sieve over a bowl. Press out as much juice as possible, and then put the pulp from the sieve with the diced pineapple. Melt the butter in a s