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Pineapple Bavarian Cream

One pint of fresh or canned pineapple, one cup of sugar, one pint of cream, half a package of gelatine, half a cup of cold water. Soak gelatine until thoroughly dissolved. After chopping the pineapple fine, put in a kettle with the sugar, and simmer twenty minutes. Add the gelatine and strain at once into a pan. Rub the pineapple through the sieve. Beat it until thick enough, then the cream may be added, well whipped to a stiff froth. After mixing it thoroughly pour into a wet mould, place in a very cold place to become hard. Serve with whipped cream. [212]