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Receta Pineapple Bavarian Cream
by Global Cookbook

Pineapple Bavarian Cream
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  Raciónes: 8

Ingredientes

  • 2 Tbsp. Gelatin, unflavored
  • 1/3 c. ,Water, cool
  • 2 x Egg, separated
  • 1/2 c. Sugar
  • 1 1/2 c. Lowfat milk, warm
  • 2 c. Whipped cream
  • 2 Tbsp. Lemon juice
  • 1 x Grenadine pineapple rings
  • 1 x Creme de menthe pineapple, rings
  • 1 x Cherry, maraschino

Direcciones

  1. Servings: 8 Soak the gelatin in cool water. Beat the egg whites till stiff; set aside. Beat the egg yolks slightly, add in sugar and combine with warm lowfat milk, cook in a double boiler till the mix coats the spoon as for custard. Dissolve the gelatin in the warm custard. Cold, then mix 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 mix. Refrigeratefor several hrs till hard, and turn out on a platter. For Christmas use holly as a garnish. To unmold a gelatin mix, dip quickly into warm water and invert on a serving dish.
  2. NOTES : This is an impressive-looking cake. Refrigeratefor 6 hrs or possibly more before serving.