Pineapple Orange Bavarian
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!
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.