cherry-pineapple bavarian
(2 RATINGS)
This recipe dates back to the 1950's. It is refreshing on a hot summer day.
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prep time
cook time
method
Refrigerate/Freeze
yield
8 serving(s)
Ingredients
- 2 packages knox gelatine
- 1/2 cup cold water
- 1 can crushed pineapple in syrup (20 oz.)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 1/2 cup maraschino cherries, sliced
- 1/4 cup maraschino cherry juice
- 1 cup whipping cream, whipped
How To Make cherry-pineapple bavarian
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Step 1Soften gelatine in cold water. Drain pineapple and save the crushed pineapple for step 3. Measure pineapple juice; add maraschino cherry juice and enough water to make a total of 1 and 1/2 cups.
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Step 2Heat juice over low heat; add gelatine and stir until gelatine is dissolved. Stir in sugar, salt, lemon juice and vanilla. Pour into mixing bowl and chill until slightly thickened.
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Step 3Beat juice mixture with electric mixer until light and fluffy. Fold in crushed pineapple, cherries and whipped cream.
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Step 4Pour into cold water-rinsed 1 and 1/2 quart mold and chill until firm. Unmold on serving platter.
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