Friday, 16 May 2014

PINEAPPLE TAPIOCA SOUFFLE

Soak 2 tbs of  tapioca  overnight , in enough water to cover .
Place in saucepan and cook till clear and soft .
Add  2 cups of crushed pineapple , pinch of  salt and a 1/2 cup of sugar .
Cook for 10 minutes with a gentle simmer .
Remove from the heat.
Fold in two eggs whites that have been beaten till they are stiff .
Turn into a buttered pie dish .
Bake till set and then chill thoroughly in the refrigerator .
Serve with cold custard made from the left over egg yolks

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