Pineapple Bavarian Cream

By the RecipeCafe Archives

Ingredients

• 2 ¼ teaspoons (7 g) powdered unflavored gelatin, or one ¼-oz (7 g) packet
• 1 ¼ cup (60 ml) cold water
• 1 can (14–16 oz / 400–450 g) crushed or grated pineapple
• 1 ¼ cup (50 g) granulated sugar
• 1 tablespoon (15 ml) lemon juice
• 1 Whipped cream beaten from 3 cups (720 ml) heavy whipping cream

Instructions

1. 1. Bloom the gelatin: sprinkle 2¼ teaspoons (7 g) powdered gelatin over ¼ cup (60 ml) cold water in a small bowl and let stand 5 minutes until the granules are fully swollen and the mixture looks opaque. (Blooming = hydrating gelatin before dissolving so it distributes evenly.)
2. 2. Whip the cream: beat 3 cups (720 ml) cold heavy whipping cream to soft-to-medium peaks — the cream should hold a gentle shape when the beaters are lifted. Refrigerate the whipped cream until needed.
3. 3. In a medium saucepan, combine the canned pineapple (with its juice) and ¼ cup (50 g) sugar. Warm over medium heat, stirring, until the sugar is fully dissolved and the mixture is steaming but not boiling, 3–5 minutes.
4. 4. Remove from heat. Add 1 tablespoon (15 ml) lemon juice and the bloomed gelatin. Stir until the gelatin is completely dissolved, about 1–2 minutes; the liquid should look clear with no visible granules.
5. 5. Chill over ice water: transfer the saucepan to a larger bowl or sink filled with ice water. Stir constantly with a spatula until the mixture thickens to the consistency of unbeaten egg whites and a spoonful mounds slightly on the surface, approximately 10–15 minutes.
6. 6. Working quickly, fold the chilled whipped cream into the thickened pineapple mixture in two or three additions, using a wide rubber spatula and gentle over-and-under strokes. Stop when no white streaks remain; do not overmix.
7. 7. Pour into a lightly oiled 6-cup (1.4 L) mold — a 6 × 3-inch (15 × 8 cm) ring mold or loaf pan works well. Smooth the top, cover with plastic wrap, and refrigerate until firmly set, at least 3 hours or overnight.
8. 8. To unmold: dip the base of the mold in warm water for 10–15 seconds, run a thin knife around the edge, and invert onto a chilled serving plate. If the cream does not release after 15 seconds of inversion, dip briefly in warm water again. Serve cold.