Pineapple Bavarian Cream

Ingredients

• 2 tablespoons Gelatine (Granulated gelatine)
• 0.5 cup Cold water (For soaking gelatine)
• 1 20 oz can Crushed pineapple
• 0.5 cup Sugar
• 1 tablespoon Lemon juice (Freshly squeezed)
• 3 cups Heavy cream (For whipping)

Instructions

1. 1In a small bowl, sprinkle the gelatine over the cold water. Let it stand for 5-10 minutes to soften.
2. 2In a saucepan, combine the crushed pineapple and sugar. Heat over medium heat, stirring until the sugar is dissolved. Add the lemon juice and the softened gelatine. Stir until the gelatine is completely dissolved. Remove from heat.
3. 3Place the saucepan in a larger bowl filled with ice water. Stir constantly until the pineapple mixture begins to thicken. This will take about 5-10 minutes.
4. 4In a large bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
5. 5Gently fold the whipped cream into the thickened pineapple mixture until well combined.
6. 6Pour the mixture into a mould or individual serving dishes. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to set completely.