Travel Reference
In-Depth Information
15
Pineapple-Orange Bavarian
Fresh Berries and Raspberry Coulis
BAVARIAN
Soften gelatin in warm water (soften over heat, if nec-
essary) and keep warm. Bring pineapple and orange
juice to a boil, remove from heat and add gelatin,
lemon juice, sugar, and salt. Mix thoroughly and cool
until slightly thickened. Gently mix in stiffly whipped
evaporated milk. Next, pour into either individual
molds or one larger one and portion at the table.
2 teaspoons gelatin, granulated
½ cup warm water
1 cup crushed pineapple
1 cup orange juice
1 tablespoon lemon juice
½ cup sugar
Pinch salt
1 cup evaporated milk
PLATING
Unmold Bavarian onto the center of your favorite
plate. Drizzle with raspberry sauce around mold. Gar-
nish with seasonal berries, place a mint sprig on the top
of mousse, and dust with powdered sugar.
GARNISH
1 cup raspberry sauce
1 pint fresh berries
8 mint sprigs
Powdered sugar
