Pineapple Bavarian Cream
Ingredients
- 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
Instructions
- 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