Gordon Ramsay's pineapple souffle

ALL SWEET, NO CURSING: Gordon Ramsay's pineapple souffle with Thai curry ice cream. (Stephen Osman / Los Angeles Times)

They may be light as air, but these tender soufflés -- flavored with fresh pineapple purée and topped with a small scoop of spiced Thai curry ice cream -- are rich in color and flavor, and make for a dramatic presentation.

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

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