Pineapple Mint Bavarian
|Cold pineapple juice||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Boiling pineapple juice||1⁄2 Cup (8 tbs)|
|Green creme de menthe||3 Tablespoon|
|Crushed pineapple||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Green food coloring||6 Drop|
|Heavy cream||1 Cup (16 tbs)|
|Crushed ice||1 Cup (16 tbs), drained|
Put cold pineapple juice and gelatine into Osterizer container.
Add boiling pineapple juice, cover and process at STIR until gelatine is dissolved, about 1 minute.
Push LIQUEFY button, remove cover, and add egg yolks, creme de menthe, pineapple and sugar and food coloring, if desired.
Continue processing until mixture is smooth.
Add cream and ice and continue processing until ice is liquefied.
Pour at once into serving dishes.
Let set 5 to 10 minutes before serving.