Bavarian pineapple cream

Directions

1. Soak and dissolve the gelatin in 60 ml of pineapple juice. ⏱ ≈ 30 min
2. Heat up any remaining juice. ⏱ ≈ 10 min
3. Whisk your eggs with sugar. ≈ 4 min
4. Slowly pour the cream into the egg mixture, while constantly stirring over low heat until the mixture reaches a consistency similar to that of a tablespoon. ⏱ ≈ 40 min
5. Once you have marked a line with your finger, it should no longer move. ≈ 3 min
6. Let it cool. ⏱ ≈ 20 min
7. Pour the egg and juice mixture through a sieve, then incorporate the gelatin. ≈ 4 min
8. Whip the egg whites until they are firm and foamy. ≈ 4 min
9. Whip the cream. ≈ 3 min
10. Gently fold in the beaten egg whites and cream. ≈ 4 min
11. Pour, the mixture into the pineapple and gelatin-based preparation, which has already been chilled. ⏱ ≈ 20 min
12. Molds can be prepared in various ways, for example: by cutting strips and arranging them in the molds along their length, or by cutting many small strips and arranging them like a heart; then by moistening or brushing with pineapple juice. ≈ 3 min
13. The pineapple-flavored cream is printed on a bakery packaging. ≈ 3 min
14. Use a spatula or spoon to level them out, then place them in the refrigerator for 2 hours, or even overnight. ⏱ 2 hr
15. Once the form has been removed, apply pineapple juice to the surface. ≈ 4 min
16. This dish can be served with an apricot sauce or a milk sauce, as well as a variety of fruits, particularly tropical fruits, which pair particularly well. ≈ 10 min