Pineapple Soufle

This recipe was passed down to me by my mami in Mysore who is an awesome cook. I spent almost a month with her in 2002 and her recipes have been a hit.
This is mainly meant for the indian audience for i am yet to find equivalent ingredients in the US supermarkets.

Ingredients:

1 small tin milkmaid around 150 to 200 gm
250 gms fresh cream
1 small tin chopped pineapple around 250 gm
1 tbsp gelatin

Method:

1. Mix the pineapple, milkmaid and fresh cream in a bowl
2. Heat water in a pan and in the a smaller pan add the gelatin and pineapple syrup from the tinned pineapples
3. Place the smaller pan in the bigger pan and continue stirring until the gelatin dissolves
4. Add the syrup and gelatin mixture to the rest of the mixture
5. Stir and place in freezer until set

Cooking time:
5 -10 minutes

Tips:
One could also used any other variety of fruits. I have tried the same recipe with tinned lychees and peaches but found that the combination was a little too sweet to my liking... Pineapple on the other hand has a little sour taste which comes out beautifully in the soufle.

I tried this recipe in U.S but did not find the equivalent of fresh cream and settled for whipping cream. Also instead of milkmaid i used sweetened condensed milk which turned out to be much much more sweeter than milkmaid ! The combination turned out to be too sweet. The unflavoured gelatin also does not happen to have the same effect as the gelatin i had bought in the India. Even with double the about of gelatin, i didnt find the soufle set so well. I suppose i will need to research more into either finding equivalent ingredients or modifying the recipe for the same recipe to work with US ingredients

On the other hand, the same ingredients were available both in Kenya and India and the dish has turned out very well...