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Pineapple bavaroise

  • April 17, 2018
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Desserts Sweet

sweet | Pineapple bavaroise

sweet | Pineapple bavaroisePortions 12 portions 25 minutes 25 minutesIngredients 500 grams of ripe pineapple 125 grams of sugar 1 lemon 500 grams of cream of milk 1 cup of chantilly cream 4 sachets of unflavored gelatin 1 spoon of sugar to caramelize the mold Nuts, pineapples in syrup and whipped cream to decorate 1/4 cup of pineapple juice Preparation Place the spoonful of sugar in the mold and pass it through the fire to form a caramel. Reserve. Take the pineapple, minced with the sugar, the lemon juice and let it cook for 20 minutes, stirring occasionally. Remove from the heat and let cool. In a bowl mount the cream and incorporate the chantilly cream. Soak the gelatin in ΒΌ cup of pineapple juice, dissolve in a bain-marie or in the microwave for 20 seconds Add to the mixture of the creams together with the pineapple, integrate it all with a spatula and in an enveloping form. Place the preparation in the mold and take it to the refrigerator for six hours to set. Remove, decorate with the preserved pineapples cut into quarters, the nuts and the cream Chantilly. Recetas Recomendadas

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