Pineapple bavarian cream
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Pineapple bavarian cream
  Pineapple    Bavarian    Creams  
Last updated 6/12/2012 12:56:09 AM. Recipe ID 18228. Report a problem with this recipe.
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      Title: Pineapple bavarian cream
 Categories: Desserts
      Yield: 8 Servings
      2 tb Gelatin, unflavored
    1/3 c  ;Water, cold
      2    Egg; separated
    1/2 c  Sugar
  1 1/2 c  Milk, hot
      2 c  Whipped cream
      2 tb Lemon juice
      1    Grenadine pineapple rings
      1    Creme de menthe pineapple
      1    Cherry, maraschino
  Servings:  8
  Soak the gelatin in cold water.  Beat the egg whites until stiff; set
  aside.  Beat the egg yolks slightly, add sugar and combine with hot
  milk, cook in a double boiler until the mixture coats the spoon as
  for custard. Dissolve the gelatin in the hot custard.  Cool, then
  fold in the whipped cream, the egg whites and the lemon juice.  Line
  a mold with three grenadine pineapple rings and two creme de menthe
  pineapple rings and red cherries and fill with the Bavarian cream
  mixture. Chill for several
  hours until firm, and turn out on a platter.  For Christmas use holly
  as a garnish. To unmold a gelatin mixture, dip quickly into hot water
  and invert on a serving dish.
  40 Miracles for Your Table, 1930 from *Cakes Men Like* by Benjamin

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Recipe ID 18228 (Apr 03, 2005)

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