Classic Creamy Pineapple Bavaroise

Bavaroise is one of those desserts that’s incredibly easy to make and absolutely delicious, especially if you love fruit based sweets. Basically, it’s a panna cotta (an Italian dessert that combines cream and gelatin) with mixed fruit. I’d say in terms of texture and flavor it’s always delightful, but it’s a bit of a temperamental dessert, let me explain!

When you add fruit, it’s not always consistent. Sometimes the same fruit is juicier or less sweet, and all of that influences the bavaroise, hence why I use canned pineapple to reduce variability. Also, if instead of adding the fruit in chunks, you blend everything (very common in a strawberry bavaroise), it creates a completely different texture from what I did here by adding chopped fruit which, of course, ends up sinking to the bottom, creating a creamier layer on top and another layer with more fruit at the bottom.

All this to say that with a bavaroise you can’t always end up with a perfect dessert, but you’ll always end up with something delicious and tasty, hehehe! Let’s get to the recipe!

Classic Creamy Pineapple Bavaroise

Servings: 8
Time: 30mins
Difficulty: Normal
Rating: ★★★★★
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You gotta love these simple recipes sweet recipes, i think i can crank a bavaroise in like 20 minutes if i'm in a hurry, with real fruit (because you can make it with flavourings and jams) it's even better!

Ingredients

Canned Pineapple – 400g
Cream – 400ml
Gelatin – 5 sheets (Colorless)
Sugar – 125g

Directions

Remove the pineapple from the can (save the syrup for later use), finely chop 100g of pineapple (you can use a hand blender) and roughly chop 300g of pineapple, pour everything into a saucepan, add the sugar, and bring to a simmer.
In a separate bowl with water, add the gelatin and let it hydrate in the water for about 8 minutes until it becomes very malleable.

Squeeze the gelatin well and add it to the saucepan, mix well and let everything dissolve completely, taste and adjust with sugar if you think it is not sweet enough or with a little water if you think it needs liquid, cook for a few minutes.

Finally, whip the cream until creamy and then gently fold it into the gelatin and pineapple mixture so that it remains fluffy.

Pour into a serving dish or individual bowls and refrigerate, preferably overnight, to set completely. Bon appétit!

Notes & Tips: A common variation of the pineapple bavaroise recipe is to use pineapple flavored gelatin instead of plain gelatin. Note that this will create a bavaroise with a stronger pineapple gelatin flavor, if you like that aroma, then go for it!

If you want to unmold the bavaroise, the trick is to grease the mold with oil a bit before pouring, so the bavaroise will come out without difficulty.

You can also add a little lemon juice, about a teaspoon, to help the cream set and create a bavaroise that’s less creamy but firmer.

Some bavaroise recipes also include whipped egg whites or even whole eggs.

Don’t use fresh pineapple! Canned pineapple works so much better because fresh pineapple is juicier and will make it harder for the cream to set completely. This recipe turns out much better using canned fruit.

This dessert actually improves overnight, making it perfect for entertaining, do all the work the day before and just unmold and serve when guests arrive!

This recipe for Classic Creamy Pineapple Bavaroise was originally created on BakeAfter.com. Esta receita de Crème Bavaroise de Ananás foi publicada em português no Iguaria.com.