Pineapple Bavarian Cream

pineapple bavarian cream

Pineapple Bavarian Cream

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Servings: 6
Calories: 494


  • 1 tbsp cornflour
  • 1 pt milk
  • 6 medium-sized egg yolks
  • 8 oz caster sugar
  • 1.4 lb canned pineapple slices in syrup
  • 1/2 oz 1 envelope gelatine
  • juice of 2 lemons
  • 4 tbsp very cold milk
  • 10 floz thick cream
  • almond oil or a flavourless cooking oil for greasing

for the garnish

  • remaining pineapple slices
  • glace cherries
  • sprigs of fresh mint leaves
  • whipped cream


  • Blend the cornflour with 60 ml (4 tbsp) of the milk. Bring the remaining milk to just below boiling point. Stir a little into the cornflour mixture, and return this to the pan.
  • Beat the egg yolks with the sugar in a large bowl until fluffy and lemon coloured.
  • Gradually add the scalded milk mixture to the egg yolks and sugar, beating constantly. Pour the mixture into the top of a double saucepan (or bowl over a pan of simmering water). Cook over simmering water, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Do not let the mixture boil as the eggs will curdle.
  • Remove the mixture from the heat and plunge the base of the saucepan into cold water. This will stop the cooking process and prevent the cream separating.
  • Drain the pineapple slices and measure out 150 ml (5 fl oz) pineapple syrup into a small bowl. Sprinkle the gelatine over the surface and leave to soften for a few minutes. Then stand the bowl in a pan containing a little hot water and stir until the gelatine has completely melted. Add this to the custard and mix well.
  • Cut 8 pineapple slices into thin shreds. Add to the custard, together with the lemon juice.
  • When the custard is cold, but not set, add the cold milk to the cream and whip until thick but light. Fold into the custard.
  • Brush a 1.75 litre (3 pt) mould with oil and pour the cream into the mould. Chill until ready to serve.
  • To serve, hold a cloth wrung out in hot water around the mould for a few seconds, then turn out carefully onto a serving dish. Decorate with remaining pineapple slices, cut into half rings or small pieces, glace cherries, sprigs of mint and whipped cream.
Calories: 494 kcal
Carbohydrates: 59 g
Protein: 9 g
Fat: 26g
Saturated Fat: 15 g
Cholesterol: 272 mg
Sodium: 72 mg
Potassium: 290 mg
Fiber: 1 g
Sugar: 53 g
Vitamin A: 1189 IU
Vitamin C: 51 mg
Calcium: 171 mg
Iron: 1 mg
Ingredients Fruits, Pineapple
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