Pineapple Bavarian Cream
2 tb Gelatin, unflavored
1/3 c ;Water, cold
2 Egg; separated
1/2 c Sugar
1 1/2 c Milk, hot
2 c Whipped cream
2 tb Lemon juice
1 Grenadine pineapple rings
1 Creme de menthe pineapple rings
1 Cherry, maraschino
Soak the gelatin in cold water. Beat the egg whites until stiff; set aside. Beat the egg
yolks slightly, add sugar and combine with hot milk, cook in a double boiler until the
mixture coats the spoon as for custard. Dissolve the gelatin in the hot custard. Cool,
then fold in the whipped cream, the egg whites and the lemon juice.
Line a mold with three grenadine pineapple rings and two creme de menthe pineapple rings
and red cherries and fill with the Bavarian cream mixture. Chill for several hours until
firm, and turn out on a platter.
For Christmas use holly as a garnish. To unmold a gelatin mixture, dip quickly into hot
water and invert on a serving dish.
40 Miracles for Your Table, 1930 from Cakes Men Like by Benjamin Darling
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