Pineapple bavarois

Ingredients

• ½ tinpineapple rings in syrup
• 2eggs
• 2egg yolks
• 250 mlmilk
• 4gelatine leaves
• 30 ml (2 tbsp)rum
• 100 mldouble cream
• 40 gsugar
• 10glacé cherries
• 1 canisterspray whipped cream

Instructions

1. 1

   Drain the pineapple

   Drain the pineapple rings, reserving the syrup. Measure out 100 ml of the syrup.

2. 2

   Heat the milk

   For the custard, bring the milk and measured pineapple syrup to the boil.

3. 3

   Cook the custard

   Separate the egg whites from the yolks. Put the 4 yolks in a bowl and whisk them. Gradually pour in the boiling pineapple milk, stirring as you go. Return the mixture to a low heat and stir continuously until it thickens, without letting it boil.

4. 4

   Soften the gelatine

   Soak the gelatine leaves in cold water until soft, then melt them over a low heat with 30 ml (2 tbsp) of water.

5. 5

   Add gelatine and rum

   Stir the melted gelatine and rum into the hot custard, then leave it to cool until lukewarm.

6. 6

   Chop the pineapple

   Set aside one pineapple ring for decoration and cut the rest into small pieces. Stir the pieces into the custard.

7. 7

   Fold in egg whites

   Whisk the egg whites until stiff, adding half the sugar as you whisk. Gently fold them into the pineapple custard.

8. 8

   Whip in the cream

   Whip the double cream with the remaining sugar until it forms Chantilly cream. Fold it into the mixture.

9. 9

   Chill until set

   Pour the mixture into a rounded mould or a cake tin that has been dampened beforehand. Refrigerate for at least 6 hours, until set.

10. 10

    Unmould and decorate

    Turn out the bavarois just before serving. Decorate it with spray whipped cream, the reserved pineapple ring and the glacé cherries.

What is pineapple bavarois?

Bavarois is a chilled French dessert made by setting a custard with gelatine and lightening it with whipped cream; whipped egg whites are used here too. This version brings pineapple and its syrup into the custard, with rum for a fragrant note.

Pineapple bavarois: the combination of fruit, custard and whipped elements gives it a soft, airy texture. A long chill lets the gelatine set the mixture firmly enough to unmould.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 7g protein, 35g carbs, 14g fat.

The pineapple and sugar provide most of the carbohydrates, while the cream and egg yolks contribute much of the fat. Eggs and milk also provide protein, though this is a dessert rather than a protein-focused dish. For a more balanced plate, serve a smaller slice with fresh fruit.

The pineapple and syrup

Drain carefully: measure 100 ml of the reserved syrup for the custard, rather than pouring it in by eye. The syrup sweetens and flavours the milk.

Keep the fruit pieces small: they distribute more evenly through the mixture and make the bavarois easier to slice. Save one ring for the finish.

Getting the custard right

Temper the yolks: add the hot milk mixture gradually while whisking, so the yolks warm up evenly. Return everything to low heat and stir continuously.

Watch the heat: the custard should thicken but must not boil. Take care when melting the gelatine, too, and stir it into the custard while it is still hot.

Folding for a light texture

Stiff whites: whisk the egg whites until they hold firm peaks, then fold them in gently to keep their volume. The recipe uses the two whole eggs’ whites.

Whipped cream: whip the double cream with the remaining sugar, then fold it through without beating out the air. Let the custard cool to lukewarm before adding the whipped elements.

Chilling and serving

Allow at least 6 hours in the fridge, as the centre needs time to set as well as the outside. A mould that has been lightly dampened helps with turning out the dessert.

To serve: unmould just before bringing it to the table, then add the spray cream, reserved pineapple and glacé cherries. It works well after a meal with coffee or alongside fresh fruit.

Recipe notes & tips

• Measure the pineapple syrup after draining the rings.
• Whisk continuously as you pour the hot milk mixture into the yolks.
• Keep the custard over low heat and do not let it boil.
• Let the custard cool to lukewarm before folding in the whipped egg whites and cream.
• Give the bavarois the full 6 hours to chill before unmoulding.
• Lightly dampen the mould before filling it to help release the set dessert.

Variations

• Skip the rum: leave it out for a fruit-forward version.
• Use fresh pineapple: simmer it until tender before adding it to the custard.
• Add citrus: mix a little finely grated lime zest into the custard.
• Change the decoration: finish with fresh pineapple pieces instead of glacé cherries.
• Use a loaf tin: chill the mixture in a dampened loaf tin and slice to serve.

Common mistakes to avoid

• Boiling the custard: it can curdle; cook it gently over low heat and stir constantly.
• Adding gelatine to cool custard: it may not dissolve evenly; stir it into the custard while hot.
• Folding too vigorously: the mixture loses air; use gentle, broad folds.
• Skipping the chill: the bavarois may collapse when turned out; refrigerate it for at least 6 hours.
• Using too much syrup: the mixture can be overly loose; measure out exactly 100 ml.

How to store

Cover and keep the bavarois refrigerated, ideally for up to 2 days. Add the spray cream and decorations just before serving; this dessert is served chilled and should not be reheated.

Frequently asked questions