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Pineapple Bavarian Cream (Pint can grated pineapple)
1 pint can grated pineapple 1/8 ounce gelatin 1/4 cup sugar 3/4 cup heavy cream Juice 1/4 lemon Prepare the gelatin as usual by soaking it in three changes of hot water. After it is drained the last time, put it into a double boiler to dissolve without the addition of any water. Add the sugar to the pineapple; add the lemon juice to the cream and whip it, not too stiff, then fold the pineapple into the whipped cream. Boil the gelatin directly over the fire for a moment to be sure it is all disolved, then strain it into the pineapple mixture, and pour at once into sherbet glasses. Decorate the top with triangles of pineapple slices with a cherry in the center.
A quick unmoulded Bavarian, set in the glass rather than turned out of a mould. The gelatin is the part that needs attention before you start.
- The gelatin quantity is suspectAn eighth of an ounce is about 3.5 g, half a standard envelope, for close to three cups of fruit and cream. Ordinary practice is roughly a quarter-ounce (one envelope, 7 g) per pint of liquid, so as written this will stay soft. Since it is served in sherbet glasses and not turned out, a slack set is survivable, but scale up if you want it to hold a spoon mark.
- Soaking in three changes of hot waterThis instruction most likely belongs to sheet (leaf) or shredded gelatin, which was washed to remove any off taste and surface matter. Modern leaf gelatin is bloomed in cold water for about five minutes and squeezed; powdered gelatin is sprinkled over a few tablespoons of cold liquid and left to swell. Either way it then melts over gentle heat.
- Do not boil it hardThe direction to boil the gelatin "for a moment" is the one place the dish can be lost. Prolonged boiling weakens gelatin's setting power. Warm it only until the last granules disappear and the liquid runs clear.
- Temperature at the joinStrain the melted gelatin in while it is warm but not hot, and pour it into the pineapple in a thin stream while stirring. Gelatin at the wrong temperature will set in threads or specks instead of blending through.
- Canned pineapple onlyA pint can is two cups. The canning heat has destroyed the bromelain in the fruit; fresh or frozen pineapple contains the active enzyme and will digest the gelatin so it never sets. This is not a case where fresh fruit is an improvement.
- Whipping"Not too stiff" is exact. Take the 3/4 cup of cream to soft peaks that just hold their shape, so the pineapple can be folded through without the cream breaking into butter grains.
- Setting timeThe recipe stops at the glass. Chill three hours, or overnight, before decorating with the pineapple triangles and cherry.
- YieldAbout four to six sherbet glasses, depending on size.