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Pineapple Bavarian Cream

A chilled dessert of pineapple and cream set with gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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

  1. Soak gelatine in cold water for 2 hours.

  2. Chop pineapple finely and simmer with sugar for 20 minutes.

  3. Add gelatine to the pineapple mixture and strain into a basin.

  4. Push as much pineapple through a sieve as possible.

Make the cream

  1. Beat the mixture until it begins to thicken.

  2. Whip the cream until frothy and fold it into the mixture.

  3. Pour into a mold and refrigerate until set.

Serve

  1. Serve with additional whipped cream.

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 mixture into a firm, sliceable cream once chilled.
Cream
Adds richness and a light, airy texture when whipped and folded in.
Pineapple
Provides the main fruit flavour and acidity, with its pulp thickening the cream.
Sugar
Sweetens the pineapple and balances its acidity.

The step that matters

Soaking the gelatine. Gelatine must hydrate fully in cold water before it is added to the hot pineapple mixture. Undissolved or unhydrated gelatine leaves lumps or weak setting, so the dessert may fail to firm properly.

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.

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