Saturday, January 26, 2013

Bromeliad Buttressed Bavarois - Pineapple Bavarian Cream

I have mentioned this recipe in passing the last time I made a white Angel Food Cake, but I figured it was time to share the deliciousness that is Bavarian Cream (Creme Bavarois) with Pineapple.

Bavarians are very similar to Mousses but there are several important differences;  Bavarians always contain Gelatin or Isenglass (Agar), they always contain whipped cream, they are always a dessert and are usually molded.  The gelatin base is part of their claim to fame, since they have been around a lot longer than refrigeration has been.  Bavarians molds were surrounded by ice and salt, just like Ice Cream, in order to make them set up.  Thus, they were sort of the rich man's dessert, back in the day. 

Mousse, on the other hand, may or may not contain gelatin, may or may not contain whipped cream, and may or may not be sweet; sometimes they are molded, but more often they are spooned into fancy sherbet glasses.  There just aren't any hard and fast rules when it comes to Mousse.  Think of mousse as being the airy, free-spirited Dionysian dish, while the Bavarian, even though light and creamy, is much more Apollonian in it's execution.

Bavarians DO contain raw egg whites, so it is a good idea to track down pasteurized eggs even though you will be cooking the yolks.

Please, do not attempt to use fresh pineapple for this recipe.  Pineapple contains bromelain, an enzyme that breaks down proteins (ie. Gelatin)  Your Bavarian will never set if you use fresh pineapple.  Canned pineapple, on the other hand, has been pasteurized during the canning process.  The pasteurization deactivates the bromelain enzyme, making it safe for desserts containing gelatin.

Pineapple Bavarian




1 TB Unflavored Gelatin Powder
2 TB Water
3 large Eggs, separated
2 1/2 cups (20 oz) Crushed Pineapple, with juice
1 tsp Kosher Salt
1/2 cup Granulated Sugar
2 TB Lemon Juice
1 cup Heavy Cream, whipped

In a small bowl or ramekin soften the Gelatin in the Water and set aside.

Combine Egg Yolks with Salt, Sugar and Lemon Juice.

Beat until pale and foamy.

Fold in the crushed pineapple.

Place over simmering water and cook until slightly thickened.

Remove the bowl from the steam and add the softened Gelatin, torn into chunks.

Stir until it dissolves into the Pineapple mixture.

Chill until it begins to set (about 15 - 20 minutes)
Beat the Egg Whites to stiff peaks and set aside... Beat Heavy Cream to stiff peaks in a separate bowl.

Fold in the Egg Whites into the chilled pineapple mixture, followed by the Heavy Cream.

Technically, this should be spooned into an oiled mold and chilled until set.

We don't go to that trouble, simply pile the pineapple fluffiness into a bowl, cover and chill for at least 2 hours. (more like a mousse)  ;)

Then grab yourself a hunk of Angel Food Cake and spoon the Pineapple Bavarian over the top. (like a big pineapple cloud of deliciousness)

Oh yeah!

Mangia!!
~~

3 comments:

Patricia Taylor said...

Looks so heavenly. I love Bavarian creams. I also love angel food cake so what could possibly be better??

Danielle Imstuffed said...

Ok, i'm making this today!

Shane Wingerd said...

YAY! How did it go?