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Pineapple bavaroise

  • abril 17, 2018
  • 25
  • 151

Desserts Sweet

sweet | Pineapple bavaroise

sweet | Pineapple bavaroise


12 portions

25 minutes

25 minutes


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


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 ¼ 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.

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