The dessert, from Gordon Ramsay at the London in West Hollywood, recently caught the eye of assistant Food editor Betty Hallock. "These soufflés have such spectacular flavor. I love the contrasts of the textures too, light-as-air soufflé with the rich, creamy 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
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