Pineapple Souffle

Light, airy, and bursting with tropical flavor, this Pineapple Soufflé is the ultimate elegant dessert for any occasion. Made with freshly pureed or canned pineapple, this recipe balances the tangy sweetness of the fruit with a soft, custard-like base. Whipped egg whites lend the soufflé its signature fluffy texture, while a hint of vanilla enhances the exotic notes of pineapple. Perfectly golden on the outside and melt-in-your-mouth on the inside, this dessert is baked in individual ramekins for an impressive, restaurant-quality presentation. Dust with powdered sugar and serve immediately to enjoy the irresistible rise. With just 20 minutes of prep and cook time, this quick and easy pineapple soufflé is sure to wow your guests.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams Fresh pineapple or pineapple chunks (canned, drained)
• 80 grams Granulated sugar
• 3 large Egg yolks
• 4 large Egg whites
• 20 grams All-purpose flour
• 1 tablespoon Unsalted butter (softened, for greasing
• 1 tablespoon Powdered sugar (for dusting)
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Cream of tartar (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Position the oven rack in the center of the oven.

Step 2

Lightly grease four ramekins (6-ounce each) with the softened butter, ensuring the sides are thoroughly coated. Dust with some granulated sugar, covering the bottom and sides, then shake out the excess. Set aside.

Step 3

If using fresh pineapple, finely chop or blend it into a smooth puree. If using canned pineapple, ensure it’s well-drained and blended into a puree.

Step 4

In a mixing bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until creamy and pale yellow in color. Add the pineapple puree and flour, then gently fold until fully combined.

Step 5

In a separate clean mixing bowl, use a handheld or stand mixer to whisk the egg whites on medium speed until they become frothy. Add the cream of tartar (if using) and continue beating the egg whites, increasing the speed to high, until stiff peaks form.

Step 6

Gently fold one-third of the beaten egg whites into the pineapple mixture to lighten it. Carefully fold in the remaining egg whites in two batches, taking care not to deflate the mixture.

Step 7

Divide the mixture evenly among the greased ramekins, filling each to about three-quarters full. Run your thumb along the inner edge of each ramekin to create a small gap between the soufflé mixture and the rim for even rising.

Step 8

Place the ramekins on a baking sheet and transfer to the preheated oven. Bake for 18–20 minutes or until the soufflés have risen and are golden on top. Avoid opening the oven door during baking to prevent them from collapsing.

Step 9

Once baked, remove from the oven and dust the top of each soufflé with powdered sugar. Serve immediately for the best texture and presentation.

Nutrition Facts

Serving size	(509.6g)

Amount per serving	% Daily Value*
Calories	857.3

Total Fat 25.6g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 0g
Cholesterol 584.9mg	0%
Sodium 247.5mg	0%
Total Carbohydrate 135.0g	0%
Dietary Fiber 3.3g	0%
Total Sugars 109.1g
Protein 25.5g	0%

Vitamin D 64.0IU	0%
Calcium 109.8mg	0%
Iron 3.0mg	0%
Potassium 646.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 11.7%

Carbs: 61.9%