This is the continuing saga of me trying to figure out the popularity of gelatin recipes from the 1920s to the 1970s. Each month, I randomly pick a recipe from a jar filled with the good, the bad and the savory gelatin recipes to see which ones were worth it and which ones should stay forgotten. I post the recipe at the end if you are so inclined to try one out for yourself.
My next recipe is not a from a Jell-O or Knox cookbook this month but instead it hails from the 1970’s McCall’s Cookbook Collection. This one is from the booklet McCall’s Dessert Discoveries and is called Orange-Pineapple Bavarian Cream. It is an orange flavored gelatin made using pineapple juice and after it sets a little bit it is mixed with whipped cream.
I did end up making this a couple of times because the beginning attempt really didn’t work out. First was an issue completely out of my hands and it was the fact that orange-pineapple flavored gelatin is not made any more so I just used orange as pineapple juice was already being used in the recipe.
The main problem was that this recipe include a cookie crumb topping made with sugar, coconut cookies and butter. It was supposed to be sprinkled a little bit on the bottom and then the rest on the top. It ended up being really hard after chilling especially on the bottom layer so when you tried to “slice” the gelatin it just stayed behind. So I just decided that the Bavarian mixture was enough for me and ended up cutting the whole cookie episode.
This has been my favorite so far out of the short time I have been deep diving into the world of gelatin. I am a sucker for anything citrus so this was already going to hold my interest. I also really liked the whipped creamed mixed into the gelatin. It gives the gelatin a nice kinda indulgent texture. I am quite excited to try more “Bavarian style” gelatin recipes.
A couple of quick tips if you want to try out this recipe:
- This is not a gelatin recipe that you unmold so make sure that you have pretty bowl or dish that can hold about 4 cups of liquid for when you pour in the gelatin/whipped cream mixture.
- Like with all Jell-O/gelatin recipes be completely sure that the gelatin powder is completely dissolved before adding in the pineapple juice.
- Also when whipping the heavy whipping cream, bring it to soft peaks instead of stiff peaks as that first time I made that mistake. It ended up being insanely hard to get it to completely combine. If this does happen, it won’t affect the taste. The end product will just have little “islands” of white whipped cream along the top.
- Lastly there maybe some separation of the gelatin and whipped cream layers after you chill it. Don’t panic it is alright. It happened to be on my last attempt. It looks pretty and it tasted great so just call it an accidental feature!
Orange-Pineapple Bavarian Cream
A delicious citrusy gelatin recipe from the 1970s McCall's Cookbook Collection.
- 1 cup boiling water
- 1 package of orange flavored gelatin
- 24 ounces of unsweetened pineapple juice
- 1 cup heavy whipping cream
- optional garnishes: orange slices, pineapple tidbits and extra whipped cream
- In a large bowl, pour the boiling water over the gelatin and stir to dissolve completely.
- Mix in the the pineapple juice.
- Refrigerate until the gelatin mixture has the consistency of unbeaten egg white which should take about an hour.
- Whip the whipping cream into soft peaks (if you go too thick it is hard to combine into the gelatin mixture). Then fold into the thickened gelatin mixture until well combined.
- Pour into a glass bowl or dish that can hold about 4 cups of liquid. You can also put in individual glasses, cups or bowls. Refrigerate overnight.
- Garnish with orange slices, pineapple and more whipped cream if you desire.