abstract | - Pineapple Bavarian Cream 1 can crushed pineapple 1 T unflavored gelatin 1 C sugar 1 pint whipping cream, whipped Drain pineapple, reserving syrup. Soften gelatin in half the pineapple syrup. Combine remaining pineapple syrup and sugar in saucepan; cook, stirring, until dissolved. Dissolve gelatin in hot mixture; chill until partially thickened. Fold pineapple and whipped cream into gelatin mixture. Pour into pan or mold; refrigerate until firm. Yield: 8-10 servings Cookbook: The Illustrated Encyclopedia of American Cooking Typed By: Susan
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