Pineapple Bavarian Cream Recipe
Pineapple Bavarian Cream is a recipe which you will simply love. An effortlessly prepared dessert recipe; the Pineapple Bavarian Cream is a dish that you would love to serve at coming party!
Ingredients
| Poaching Syrup | ||
| Water | 3 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Pineapple | 1 Medium, peeled | |
| Custard | ||
| Milk | 1 Cup (16 tbs) (Sauce) | |
| 1 vanilla bean, split lengthwise almost in half | ||
| 4 egg yolks, room temperature | ||
| Sugar | 1/3 Cup (16 tbs) (Sauce) | |
| Unflavored gelatin | 1 (Sauce) | |
| Whipping cream | 1 Cup (16 tbs) (Sauce) | |
Directions
For syrup: Combine water and sugar in large saucepan and bring to boil over low heat, swirling pan gently until sugar is dissolved.
Stir in lemon juice.
Add pineapple and bring to simmer.
Reduce heat to low and poach until slices can be pierced easily with sharp knife, about 10 minutes (pierce side of fruit, not tough core).
Remove from heat and let stand in syrup until cool, at least 2 hours. (Syrup can be prepared 1 day ahead and refrigerated.) For custard sauce: Combine milk and vanilla bean in heavy-bottomed medium saucepan and bring just to boil over medium heat.
Remove mixture from heat and let steep for 10 to 15 minutes.
Beat yolks to blend in large bowl of electric mixer.
Gradually add sugar, beating until mixture is pale yellow and forms a ribbon when beaters are lifted.
Reheat milk just to simmer.
Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly; leave vanilla bean in pan.
Pour mixture back into pan and whisk again.
Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170°F, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7 minutes; do not boil or custard sauce will curdle.
Immediately pour sauce into bowl.
Remove vanilla bean.
Let cool until just warm, stirring occasionally.
Sprinkle gelatin over 1/4 cup cooled syrup and let stand about 5 minutes to , soften.
Bring another 1/4 cup syrup to boil in small saucepan over medium heat.
Remove from heat.
Add softened gelatin and whisk until completely dissolved.
Gradually pour gelatin mixture into custard sauce in slow steady stream, whisking constantly.
Cool to room temperature, stirring occasionally, about 15 minutes.
Meanwhile, refrigerate another large bowl and beaters of portable electric mixer.
Lightly oil 5- to 6-cup mold or bowl.
Drain pineapple thoroughly.
Drain again on paper towels.
Cut out cores using small sharp knife.
Cut 7 pineapple slices into 1/2-inch dice; reserve remaining slices for garnish.
Refrigerate all pineapple.
Refrigerate custard mixture until cold and beginning to thicken, about 20 minutes, stirring every 5 minutes; do not allow mixture to set.
Stir in diced pineapple and refrigerate until beginning to set, stirring frequently.
Remove pineapple mixture from refrigerator.
Whip cream in chilled bowl with chilled beaters just to soft peaks.
Gently fold half of cream into pineapple mixture, then gently fold in remaining half, blending thoroughly.
Refrigerate 15 minutes if necessary to suspend pineapple pieces in cream mixture.
Pour into prepared mold, smoothing top.
Cover and refrigerate until bavarian is completely set, at least 2 hours.
Stir in lemon juice.
Add pineapple and bring to simmer.
Reduce heat to low and poach until slices can be pierced easily with sharp knife, about 10 minutes (pierce side of fruit, not tough core).
Remove from heat and let stand in syrup until cool, at least 2 hours. (Syrup can be prepared 1 day ahead and refrigerated.) For custard sauce: Combine milk and vanilla bean in heavy-bottomed medium saucepan and bring just to boil over medium heat.
Remove mixture from heat and let steep for 10 to 15 minutes.
Beat yolks to blend in large bowl of electric mixer.
Gradually add sugar, beating until mixture is pale yellow and forms a ribbon when beaters are lifted.
Reheat milk just to simmer.
Gradually pour hot milk into yolk mixture in very thin stream, whisking constantly; leave vanilla bean in pan.
Pour mixture back into pan and whisk again.
Place over low heat and cook, stirring constantly over entire bottom of pan with wooden spoon, until candy thermometer registers 170°F, sauce is thick enough to coat back of spoon and finger leaves path on spoon when drawn across, about 7 minutes; do not boil or custard sauce will curdle.
Immediately pour sauce into bowl.
Remove vanilla bean.
Let cool until just warm, stirring occasionally.
Sprinkle gelatin over 1/4 cup cooled syrup and let stand about 5 minutes to , soften.
Bring another 1/4 cup syrup to boil in small saucepan over medium heat.
Remove from heat.
Add softened gelatin and whisk until completely dissolved.
Gradually pour gelatin mixture into custard sauce in slow steady stream, whisking constantly.
Cool to room temperature, stirring occasionally, about 15 minutes.
Meanwhile, refrigerate another large bowl and beaters of portable electric mixer.
Lightly oil 5- to 6-cup mold or bowl.
Drain pineapple thoroughly.
Drain again on paper towels.
Cut out cores using small sharp knife.
Cut 7 pineapple slices into 1/2-inch dice; reserve remaining slices for garnish.
Refrigerate all pineapple.
Refrigerate custard mixture until cold and beginning to thicken, about 20 minutes, stirring every 5 minutes; do not allow mixture to set.
Stir in diced pineapple and refrigerate until beginning to set, stirring frequently.
Remove pineapple mixture from refrigerator.
Whip cream in chilled bowl with chilled beaters just to soft peaks.
Gently fold half of cream into pineapple mixture, then gently fold in remaining half, blending thoroughly.
Refrigerate 15 minutes if necessary to suspend pineapple pieces in cream mixture.
Pour into prepared mold, smoothing top.
Cover and refrigerate until bavarian is completely set, at least 2 hours.
Chef
