Pineapple Bavarian Cream Recipe - Cooking Index
Pineapple Bavarian Cream Recipe - Cooking Index
| 1 | Crushed - pineapple (8-1/2 oz.) | |
| 1 cup | 237ml | Boiling water |
| 1 | Lemon-flavored - (3 oz.) | |
| Gelatin | ||
| 1 cup | 237ml | Chilled whipping cream |
Drain pineapple, reserving syrup. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Add enough cold water to re- served syrup to measure 1 cup; stir into dissolved gelatin.
Chill until almost set. In chilled bowl, beat cream until stiff.
Beat gelatin until foamy.
Fold gelatin and pineapple into the whipped cream.
Pour into 1-qt. mold or into individual molds.
Chill 3 hr. or until firm.
Unmold, serve with sweetened whipped cream, if you like, and garnish with other fruits.
Source:
Betty Crocker's Show off Desserts; 1976 Found by Fran McGee
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