Pineapple Bavarian Cream CD
German 40mins plus setting
Cold Fruit Dessert Puddings Gluten Wheat
Free Germany Europe
1 tbsp Cornflour
6 Egg Yolks
225g/8oz Caster Sugar
850g/30oz tinned Pineapple rings
15g/ 3 teasp Gelatine
Juice of 2 Lemons
4 tbsp cold Milk
300ml/10 fl.oz. Double Cream
Glace cherries to garnish
Sprigs of Mint to garnish
1. Blend the
cornflour in 4 tablespoons of the milk. Bring the remaining
milk o just below boiling point. Stir a little into the cornflour mixture,
and return this to the pan.
2. Beat the
egg yolks with the sugar in a large bowl until fluffy and lemon coloured.
add the scalded milk mixture to the egg yolks and sugar,
beating constantly. Pour the mixture into the top of a double saucepan (or bowl
over a pan of simmering water). Cook over simmering water, stirring constantly
with a wooden spoon, until the mixture thickens
and coats the back of the spoon. Do not let the mixture boil as the eggs will
4. Remove the
mixture from the heat and plunge the base of the saucepan into cold
water. This will stop the cooking process and prevent the cream separating.
5. Drain the
pineapple slices and measure out l50ml/5f.oz. pineapple
syrup into a small bowl. Sprinkle the gelatine over the surface
and leave to soften for a few minutes. Then stand the bowl in a pan containing
a little hot water and stir until the gelatine has completely melted and
liquid is clear. Add this to the cooling custard and mix well.
6. Cut 8
pineapple slices into thin shreds. Add to the custard, together with the lemon
7. When the
custard is cold, but not set, add the cold milk to the cream and whip until
thick but light. Fold into the custard.
8. Brush a
l.75L/3pt mould with melted butter and pour the cream into the mould.
Chill until set.
9. To serve -
dip the mould in boiling water for a few seconds to loosen the
then turn out carefully on to a serving dish. Decorate
with remaining pineapple slices, cut into half rings or small pieces, glace cherries and sprigs of mint.
Dessert Recipes |