Gordon Ramsay's Pineapple soufflé with Thai curry ice cream

This recipe will make spectacular finish to any dinner party, but it's also extremely involved. You can make the ice cream and the base for the soufflé ahead of time.

Pineapple soufflé with Thai curry ice cream

Total time: 2 hours, plus freezing time for the ice cream

Servings: 12

Note: Adapted from Gordon Ramsay at the London in West Hollywood. To make ground toasted coconut, place a thin layer of unsweetened shredded or grated coconut in a large sauté pan and cook over medium-high heat until golden, shaking the pan frequently to avoid burning. Remove from the heat and cool slightly, then grind using a coffee grinder or food processor.

Thai curry ice cream

1 (2 1/2 -inch) piece fresh galangal, peeled and chopped

1 large stalk lemon grass, chopped

12 kaffir lime leaves

1 (3-inch) piece fresh turmeric, peeled and chopped

1 (3 1/2 -inch) piece fresh ginger, peeled and chopped

1 small Thai chili, stemmed and diced

8 sprigs fresh cilantro stems

2 cups heavy cream

2 cups milk

10 egg yolks

1 1/4 cups plus 2 tablespoons sugar

1. In the bowl of a food processor, combine the galangal, lemon grass, lime leaves, turmeric, ginger, chili and cilantro and process until puréed. Alternatively, pound the ingredients, one at a time, in a mortar and pestle and then mash together to form a coarse curry paste.