Recipes For Making Pineapple Bavarian Cream

Pineapple Bavarian Cream Recipe (Pompadour Style)

1 can of sliced pineapple. 2/3 cup of sugar. 1/3 package of gelatine. 2 cups of double cream. 1/3 cup of cold water. 1 dozen pistachio nuts. Juice of one half a lemon. 1 dozen maraschino cherries.

Cut slices of pineapple in halves, then split each half and use to line the bottom and sides of an oval charlotte mould holding five cups. Chop the rest of the pineapple and mix with the syrup from the can. Heat one cup of this pulp and juice. Soften the gelatine in the cold water and dissolve in the cup of hot pineapple; add the sugar, lemon juice and half of the cherries and nuts, chopped fine. Stir the mixture in ice and water until beginning to set, then fold in one cup and a half of the cream, beaten firm. Turn into the lined mould. When cold and set, unmould and decorate with the rest of the cream, beaten solid, and sprinkle with the rest of the chopped cherries and nuts.

Pineapple Bavarian Cream Recipe

1/2 package of gelatine. The juice of one lemon. 1/2 cup of cold water. 1 cup of sugar. 1 pint of grated pineapple. The whip from three cups of cream.

Soften the gelatine in cold water and scald the pineapple (juice and pulp) with the sugar. Less sugar will be required (one half a cup), if canned pineapple be used. Add the gelatine, dissolved by standing in hot water and strained through a cheesecloth, and the lemon juice. Set the mixture in ice water and stir until it begins to thicken, then add part of the whip from the cream and with a perforated spoon beat the cream evenly into the gelatine mixture; then add the rest of the whip, part at a time, and fold into the gelatine and first part of the cream. When the mixture is chilled enough to hold its shape, turn into a mould. If preferred the scalded pineapple may be pressed through a cheesecloth, to remove bits of pulp. This dish is especially pretty when moulded in a cylindrical mould. When unmoulded place a few blossoms of Narcissus in the centre and surround the base with grated pineapple, cooked with sugar and lemon juice.