Pineapple Bavarian Cream

Ingredients

• Dissolve the Gelatine in the pineapple juice
• Whip the cream
• Pulp the pineapple
• sift in the sugar
• add the lemon juice
• pour into a mould previously rinsed in cold water

Method

1. 1

   Dissolve the Gelatine in the pineapple juice.

2. 2

   Whip the cream.

3. 3

   Pulp the pineapple through a wire sieve, add to the cream, and sift in the sugar.

4. 4

   Add the dissolved Gelatine and the lemon juice, and pour into a mould previously rinsed in cold water.

5. 5

   When firm, turn out quickly on to a cold dish and serve.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.

PINEAPPLE BAVARIAN CREAM Dissolve the Gelatine in the pineapple juice. Whip the cream. Pulp the pine- apple through a wire sieve, add to the cream, and sift in the sugar. Add the dis- solved Gelatine and the lemon juice, and pour into a mould previously rinsed in cold water. When firm, turn out quickly on to a cold dish and serve. RASPBERRY BAVARIAN CREAM Dissolve the Gelatine with the boiling water, add the raspberries rubbed through a sieve, the sugar and whipped cream. Pour into a wet mould. Garnish with whipped sweetened cream and npe raspberries. RED CURRANT CREAM Pick the currants, and rub them through a sieve with the icing sugar. Dissolve the Gelatine with the boiling water; add the sugar, lemon juice, the currants, red colour- ing, and whipped cream; pour into a wet mould. Turn out when firm and garnish - with ferns. RICE A LA CREME Put half an inch of lemon jelly into a wet border mould and ailow it to set. Wash the ‘rice in several waters, boil it quickly in boiling water for 5 minutes. Drain, add the milk, cook slowly until the rice is tender and the milk absorbed. Dissolve the Gelatine with the boiling water, add it to the rice with the sugar, vanilla, and whipped cream. When cool, pour into the prepared mould and leave in a cool place until firm. Turn out and serve with any kind of cold stewed fruit in the centre. Page 89 $ 1 bicep choir tis tablespoonful vanilla essence A few drops cochineal [Seven te nine persons] 93 1 oz. COX'S INSTANT POWDERED GELATINE 1 pint grated pineapple Juice of } lemon 1 pint whipping ae 4 ozs. castor au 1 gill pineapple ioe [Six to eight persons) 84 1 oz. OOX'S INSTANT POWDERED GELATINE : a ape red raspberries int whipping cream ik sugar s tne boiling water paren to eight persons) 98 “Cox: 8 INSTANT POWDERED GELATINE 1 gill boiling water 2 ozs. sugar 1 oz. icing sugar Juice 4 lemon 1 pint red currants pint whipping cream ed colouring Some ferns er to sight persons] 98 O%. COX’s INSTANT POWDERED GELATINE 4 tablespoonfuls water 4 pint rice 1 pint milk 2 ozs. sugar 1 teaspoonful vanilla essence 1 gill whipping cream Some cold stewed fruit Lemon jelly (Recipe No, 8) boiling G7 (Six to eight persons) 3 7 “COX'S INSTANT POWDERED GELATINE 1 pint thick cream 1 gill boiling water 1 lemon 4 teaspoonfuls sugar 1 jar preserved apricots Some wafers 98 gets to eight persons) Oz. COX'S INSTANT POWDBRED GELATINE i gill boiling water 1 egg 1 Ee orange essence 4 ozs. sugar 3 tangerines = pint whipping cream 1 pint milk sg (Five to six persons] OZ. * COX'S INSTANT POWDERED GELATINE 1 pint milk : Ozs. sugar int ooniee cream nful vanilla essence Foran sauce (Recipe No. 199) STONE CREAM Put the preserves into a glass dish. Dis: solve the Gelatine with the boiling water, add the cream, sugar, and grated lemon rind. Boil for one minute, then turn into a itcher ; when nearly cold add the lemon juice

Cook this with the app: pantry check, scaling, and the assistant.