During these hot August days, I love light, refreshing desserts. And, I found a wonderful hundred-year-old recipe that fits the bill. Pineapple Bavarian Cream is delicious, and has just the right balance of sweetness and tartness,
Here is the original recipe:
When I made the recipe, I used a little less water than called for in the original recipe because, when I make molded gelatin-based desserts, I tend to have problems with the mixture not getting firm enough.
Here’s the recipe updated for modern cooks:
Pineapple Bavarian Cream
Note: This recipe makes about 3 cups. I doubled this recipe when I made it because I wanted to use a 6-cup mold.
1 packet (0.25 ounce) of unflavored gelatin
1/4 cup cold water
1 small can (8 ounce) can of crushed pineapple
water
1/2 cup sugar
dash salt
2 tablespoons lemon juice
1/2 cup whipping cream
Place the cold water in a small bowl; then sprinkle the gelatin over the water. Let the gelatin absorb the water and soften for a few minutes.
In the meantime, drain the juice from the pineapple. Place the juice in a measuring cup, and add enough water to make it 1 cup. Place the pineapple juice and water mixture in a saucepan, and heat to boiling using medium high heat. Reduce heat to low. Add the softened gelatin, and stir until dissolved. Add the sugar and salt and continue stirring until the sugar is dissolved. Remove from heat, then stir in the lemon juice. Chill until the mixture just begins to thicken.
In the meantime, put the whipping cream in a bowl, and beat until soft peaks form.
Once the gelatin mixture has begun to thicken, stir in the crushed pineapple and then fold the whipped cream into the mixture.
Spoon into a 3-4 cup mold (or spoon into individual serving dishes or cups), and chill until firm (at least 4 hours).
To serve (if molded): Quickly dip the mold in hot water, then unmold onto serving plate.
A Hundred Years Ago 
Interesting recipe, but not really to my taste.
das schmeckt gut !!!!
This doesn’t sounds like a recipe for you – though I thought it was very tasty.
That really sounds good. I am trying to figure out why it is called Bavarian.
It originated during the 15th century when French king Charles VI was married to Isabeau of Bavaria. The dessert became popular in Bavaria and Germany, although it was French in origin. A variety of different fruits can be used.
Thanks
Wow, Bavarian Cream sure has a long and interesting history. I bet that this was a much more complex dessert to make in the days before processed gelatin and refrigeration.
I never thought of that, but it probably was! Some recipes called it a custard, and included egg yolks, so that may have been the difference then?
Yes, that might be part of the difference, thought I was thinking about how complicated it was to make gelatin in the 15th century. Here is what it says in Wikipedia:
“The first use of gelatin in foods is documented in the 15th century in medieval Britain, where cattle hooves were boiled for extended periods of time to produce a gel. This process was laborious and time-consuming, confined mainly to wealthier households. . . . From the mid 1800s, Charles and Rose Knox of New York manufactured and marketed gelatin powder, diversifying the appeal and applications of gelatin.”
So interesting to see a variety of fruits, as I wonder when pineapple would have been available in that area. Or anywhere, not tropical, for that matter.
I’ve seen Bavarian Cream recipes using several different fruits. Several years ago I posted a somewhat similar recipe for Strawberry Bavarian Cream.
Perfect for the Summer, Sheryl. I used to often use the packets of gelatin and keep them in stock. I will add to my shopping list. Thanks for the reminder on some good recipes.
It’s nice to hear that this post reminded you of some good recipes.
I love anything made with whipped cream! 🙂
So do I. 🙂
I want it.
It’s yummy.
Looks wonderful!
It’s delicious.
ich hab es mal echt. !!! gegessen. in München.vielen dank.
This recipe does sound light and refreshing.
It’s a perfect summer dessert.
This might be the next dessert I try. I bet you could use fruit cocktail instead…
Yes, I also think that fruit cocktail would work in this recipe. You should give it a try.
You did a beautiful job in displaying it! I found the sirup interesting.. so I check to see how you rewrote it… juice sounded better. Sounds good!
When the old recipe referred to “sirup”, it made me wonder if canned pineapple was packed in a sugar syrup a hundred years ago. The can of pineapple that I used said that the pineapple was packed in 100% juice.
Now that’s a good possibility.
This sounds good and not too much for two people to handle. And whipped cream!
This recipe would be about right for two people. I doubled it – and my husband and I still ate it all within 2 days.
I’m sure this is delicious..
It’s tasty.
I’ve heard of Bavarian Cream but had no idea what it was. This isn’t my kind of desert, but I’m fascinated to know about it. Thanks.
It’s nice to hear that you found this post helpful (even if the dessert isn’t for you).
We’ve seen desserts similar to yours when traveling in Germany and Austria. Europe as a whole still seems to prepare more foods using gelatin…even in Michelin starred restaurants. Whereas in our country, lots of people think of them as old fashioned. They don’t know what they are missing and your Bavarian cream had to be delicious.
I agree – Bavarian Cream (and other similar) desserts are delightful. It’s nice to hear that this type of dessert is popular in Europe.
What an interesting desert.xxx
You should give it a try. It’s yummy.
Lovely! I will make this one. Thank you from the bottom of my heart!