Gorgeous flavors of pineapple and orange are entwined together then folded into a cloud of whipped cream and mascarpone cheese. A delicate crunch from toasted walnuts completes this beautiful vintage salad!
Bavarians are classic salads that can double as a dessert. My Grandmother’s table always featured one. There as multiple variations, many took advantage of flavored gelatin which brought “fruit” flavors to life but many, including this version uses unflavored gelatin. This is a recipe from the pages of one of her cookbooks published in the 1930s.
It starts with crushed pineapple, oranges and a touch of lemon suspended in the cold gelatin. Then it’s gently folded into a luscious combination of whipped mascarpone and cream. Layer in a bit of nuttiness with a handful of golden walnuts plus more bites of orange.
This is perfect for entertaining because you can make this a day ahead. The Bavarian actually benefits from a bit of time to chill allowing the flavors to come together. Creamy with subtle bites of pineapple and orange – it’s a delectable addition to your spring menu!
Pineapple Orange Bavarian
2 tablespoons unflavored gelatin, about 2-½ packets
½ cup water, room temperature
1 cup crushed pineapple, with juice, one 8-ounce can
1 cup orange juice
½ cup sugar
1 tablespoon freshly squeezed lemon juice
½ teaspoon orange extract
⅛ teaspoon kosher salt
1 cup heavy cream
½ cup mascarpone cheese
1 cup toasted chopped walnuts
1 large navel orange chopped into small pieces, about 1 cup
Mix the gelatin with the water to soften.
Place the crushed pineapple and the orange juice in a small saucepan. Bring to a boil over medium heat. Add the softened gelatin along with the sugar, lemon juice, orange extract and kosher salt. Stir until the gelatin and sugar are dissolved completely, about 10 minutes.
Let cool then chill until almost set, about 1 hour.
In a medium mixing bowl, whip the cream on medium speed for about 2 minutes to thicken slightly. Add the mascarpone and continue beating until stiff peaks form, about 1 to 2 minutes.
Remove the gelatin from the fridge and gently fold into the whipped cream.
Add the walnuts and the chopped orange.
Spoon the Bavarian into a serving bowl and chill until set, about 4 hours or overnight.
Serves 6 to 8.
Pineapple Orange Bavarian
Equipment
- small saucepan
Ingredients
- 2 tablespoons unflavored gelatin, about 2-½ packets
- ½ cup water, room temperature
- 1 cup crushed pineapple, with juice, one 8-ounce can
- 1 cup orange juice
- ½ cup sugar
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon orange extract
- ⅛ teaspoon kosher salt
- 1 cup heavy cream
- ½ cup mascarpone cheese
- 1 cup toasted chopped walnuts
- 1 large navel orange chopped into small pieces, about 1 cup
Instructions
- Mix the gelatin with the water to soften.
- Place the crushed pineapple and the orange juice in a small saucepan. Bring to a boil over medium heat.
- Add the softened gelatin along with the sugar, lemon juice, orange extract and kosher salt. Stir until the gelatin has dissolved completely, about 10 minutes.
- Let cool then chill until partially set, about 1 hour.
- In a medium mixing bowl, whip the cream on medium speed for about 2 minutes to thicken slightly. Add the mascarpone cheese and continue beating until stiff peaks form, about 1 to 2 minutes.
- Remove the gelatin from the fridge and gently fold the gelatin into the whipped cream.
- Add the walnuts and the chopped orange.
- Spoon the Bavarian into a serving bowl and chill until set, about 4 hours, or overnight.
