Pineapple Ricecream Souffle

Method

Drain pineapple, place syrup in saucepan, heat. Soak gelatine in 3 tablespoons cold water for 5 minutes; add to hot pineapple syrup, stir to dissolve. Leave until almost set, then beat until spongy.   Fold in the ricecream, the well beaten egg white and half of the pineapple pieces. Pile into individual dishes or one large mould. Chill until firm.   Unmould and serve with remaining pineapple pieces.