Skip to main content
Dessert

Pineapple Bavarian Cream

A chilled dessert made with pineapple, sugar, cream, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Pineapple Bavarian Cream

Ingredients

Directions

Prepare the gelatin and fruit

  1. Soak the gelatin in cold water for 2 hours.

  2. Chop the pineapple and simmer it with the sugar for 20 minutes.

  3. Add the soaked gelatin to the pineapple mixture and strain it through a sieve.

Finish and set

  1. Beat the mixture until it begins to thicken, then fold in the whipped cream.

  2. Pour the mixture into molds and refrigerate until set.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable cream as it cools.
Cream
Adds richness and a light, airy texture when whipped and folded in.
Pineapple
Provides the main fruit flavour and acidity to the cream.
Sugar
Sweetens the pineapple and balances its acidity.

The step that matters

Beat the mixture until it begins to thicken, then fold in the whipped cream. If the gelatine mixture is too warm or too set, the cream will deflate and the texture will be lumpy. Stop beating at the first thickening so the cream folds in smoothly and the set stays light.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes