Pineapple Bavarian Cream
|Gelatin||1 Tablespoon (1 Envelope)|
|Pineapple juice||1 Cup (16 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Lemon juice||3 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs), chilled|
|Pineapple slices||3 , shredded|
1 In a bowl, add pineapple juice and sprinkle with gelatin;set aside to soften.
2 In a large bowl,beat egg yolks with granulated sugar until fluffy.
3 Add in cornstarch and beat until smoothly blended.
4 Add scalded milk to the egg yolk mixture in a thin stream beating vigorously using a whisk.
5 In the top of a double boiler,cook the mixture over hot water stirring constantly.
6 As soon as the custard coats back of a spoon, dip the base of pan into cold water to stop the cooking process.
7 Add the gelatin and pineapple juice mixture to the hot custard and stir till completely dissolved.
8 Transfer the custard to a large bowl.
9 In a bowl,beat the egg whites along with salt until soft peaks form.
10 Add in the super fine sugar and beat until a stiff meringue is formed.
11 Fold in gently into the warm custard and add lemon juice for flavour.
12 Allow the mixture to cool, drawing a large metal spoon through it occasionally, this will prevent it from separating.
13 In a separate bowl, whip chilled cream until it holds its shape.
14 Fold gently into the custard when it is about to reach its seting point along with shredded pineapple.
15 Throughly rinse an 8-cup mold or loaf pan with cold water.
16 Fill the pan or mold with the pineapple cream mixture and chill covered with a waxed paper until firmly set,preferably overnight.
17 Dip the mold into hot water for a second and turn out on a flat serving dish.
18 Decorate with halved pineapple rings, maraschino cherries and angelica sprigs and serve.