Pineapple bavarois (Mother Boess)

Pineapple bavarois (Mother Boess)

Shopping list: a half-litre tin of pineapple, 75 gr of sugar, 7 grams of gelatine (sheets), 1/4 litre of whipping cream, 2 egg whites.

Method:

1. Soak the gelatine in cold water.
2. Put the pineapple with its syrup and the sugar in a pan and warm it up. Don’t let it boil!!!
3. Take the pan off the heat, squeeze the gelatine sheets well and let them dissolve, while stirring with a wooden spoon, in the warm pineapple syrup.
4. Put the pineapple syrup in the fridge and wait patiently until it becomes thick (i.e. starts to set).
5. Whisk the cream (without sugar) until stiff and fold it through the thick mixture.
6. Fold the stiffly whisked egg whites in very lightly. Tip: If you want to be sure the egg white stays stiff, you can put a tiny pinch of salt in it while whisking the whites.
7. Place the pineapple bavarois in the fridge for at least 3 hours.

With this delicious dessert, enjoy a glass of nice ice-cold dessert wine (e.g. Moscato d’Asti).

You can also make this same dessert with strawberries.
Then you get a pink bavarois.