Pineapple bavarian
Instructions
Put soaked in cold water the isinglass.
Whisk at full speed the pineapple pulp, pour into a bowl and add lemon juice.
In a saucepan melt the milk isinglass.
Let cool, add the pineapple, let cool, then cream.
whipped cream.
Squirt a mould with cold water, drain them, fill it with the mixture, keep in refrigerator 6-7 hours.
Retired and put the Bavarian.
Serve with slices of prosciutto crudo
Ingredients and dosing for 4 persons
- 250 g of fresh pineapple pulp
- 35 cl of cream
- 4 sheets of isinglass
- Milk
- 1/2 lemon