Pineapple Bavarian Cream

This is a splendid dessert for a dinnerparty. Decorate Pineapple Bavarian Cream with poached or candied pineapple or six slices of fresh pineapple soaked in two tablespoons of kirsch.

1 teaspoon vegetable oil

1 pint milk

1 vanilla pod

5 tablespoons sugar

5 egg yolks

1 oz. gelatine dissolved in

1 tablespoons hot water

14 oz. canned, drained pineapple pieces, chopped finely

2 teaspoons kirsch

1 tablespoon chopped angelica

5 fl. oz. double cream

Using a pastry brush, grease the inside of a 2-pint mould with the vegetable oil. Place the mould upside-down on kitchen

paper towels to drain off the excess oil.

In a medium-sized saucepan, scald the milk with the vanilla pod (bring to just below boiling point) over moderate heat.

Remove the pan from the heat, cover it and set aside to infuse for 20 minutes.

Place the sugar in a medium-sized heatproof mixing bowl. Make a well in the centre of the sugar and drop in the egg yolks. With a wooden spoon, slowly incorporate the egg yolks into the sugar until they are well mixed.

Remove the vanilla pod from the milk and reserve it for future use. Pour the milk in a thin stream, stirring constantly, over the egg mixture.

Place the bowl in a saucepan of simmering water over low heat.

Cook the custard, stirring constantly, until it is thick enough to coat the back of the spoon. Remove the pan from the heat and remove the bowl from the pan. Stir the dissolved gelatine into the custard.

Strain the custard through a strainer into a large mixing bowl. Place the bowl over ice cubes placed in a larger bowl. Add the pineapple pieces, kirsch and angelica to the custard and stir constantly until the custard thickens.

In a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it is thick but not stiff. With a metal spoon, lightly fold the cream into the thickening custard and pour the mixture into the prepared mould.

Cover the mould with aluminium foil or greaseproof or waxed paper and place in the refrigerator to chill for 6 hours or until the cream is completely set.

To serve, dip the bottom of the mould quickly into hot water. Run a knife around the edge of the cream and turn it out on to a chilled serving dish. Serve immediately.

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