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
1/2 cup sugar
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.