3 ounces unflavored gelatin
1 quart cold water
3 quarts crushed pineapple (1 No. 1 can)
28 ounces granulated sugar
1/4 cup lemon juice
1 quart whipping cream
Servings: 60
1. Sprinkle gelatin over water. Let stand 10 minutes.
2. Heat pineapple and sugar to boiling point.
3. Add gelatin to pineapple mixture. Stir until dissolved. Add lemon juice. Chill until mixture begins to congeal.
4. Whip cream and fold into pineapple mixture. Pour into 50 individual molds or two 12x20x2-inch pans. Cut 5x6.
Yield: 2 pans 12x20x2 inches
Notes: May be used for pie filling.
VARIATIONS:
Apricot Bavarian Cream. Substitute 3 lb dried apricots, cooked, or 6 lb canned apricots, sieved, for the crushed pineapple.
Strawberry Bavarian Cream. Substitute 6 lb fresh or frozen sliced strawberries for pineapple.
1 quart cold water
3 quarts crushed pineapple (1 No. 1 can)
28 ounces granulated sugar
1/4 cup lemon juice
1 quart whipping cream
Servings: 60
1. Sprinkle gelatin over water. Let stand 10 minutes.
2. Heat pineapple and sugar to boiling point.
3. Add gelatin to pineapple mixture. Stir until dissolved. Add lemon juice. Chill until mixture begins to congeal.
4. Whip cream and fold into pineapple mixture. Pour into 50 individual molds or two 12x20x2-inch pans. Cut 5x6.
Yield: 2 pans 12x20x2 inches
Notes: May be used for pie filling.
VARIATIONS:
Apricot Bavarian Cream. Substitute 3 lb dried apricots, cooked, or 6 lb canned apricots, sieved, for the crushed pineapple.
Strawberry Bavarian Cream. Substitute 6 lb fresh or frozen sliced strawberries for pineapple.
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