Photo: Matheus Cenali
PINEAPPLE BAVARIAN CREAM
9 ingredients
8 steps
historical_ia
Do not use fresh pineapples as they contain enzymes that can prevent gelatin from setting.
Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon gelatin
- ½ cup sugar
- ¼ cup cold water
- 1 pint heavy cream
- 1 can sliced pineapple (drained)
- 1 cup milk
- 1 egg
- a pinch of salt
Directions
1
Soften the gelatin in cold water.
2
Make a custard by whisking together the egg, sugar, and milk over low heat until it coats the back of a spoon.
3
Add a pinch of salt and the softened gelatin to the custard, stirring well, then strain the mixture.
4
Cut the pineapple slices in half and decorate the bottom of a smooth mold with them.
5
Run the remaining pineapple through a meat grinder (discard the syrup).
6
Stir the ground pineapple into the gelatin mixture until it begins to thicken.
7
Fold in the stiffly beaten heavy cream, then pour the mixture into the mold.
8
Refrigerate until set.