PINEAPPLE BAVARIAN CREAM

Servings: 8 Soak the gelatin in cold water. Beat the egg whites until stiff; set aside. Beat the egg yolks slightly, add sugar and combine with hot milk, cook in a double boiler until the mixture coats the spoon as for custard. Dissolve the gelatin in the hot custard. Cool, then fold in the whipped cream, the egg whites and the lemon juice. Line a mold with three grenadine pineapple rings and two creme de menthe pineapple rings and red cherries and fill with the Bavarian cream mixture. Chill for several hours until firm, and turn out on a platter. For Christmas use holly as a garnish. To unmold a gelatin mixture, dip quickly into hot water and invert on a serving dish.

Miracles for Your Table, 1930 from *Cakes Men Like* by Benjamin Darling Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008