I recently made a pineapple Bavarian cream using this recipe:
Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the juice while beating and add 2 slices of pineapple in small pieces. Let this cool down (25°C). Whip 50 g of cream with 17 g of powdered sugar until soft peaks. Add this to the cooled down mixture. Whip half of an egg white and fold it in. Put this in two ramekins and let set in the fridge until firm.
Everything went well, it was set. When eating, the top 3/4 of it was very airy, like a mousse. The bottom 1/4 reminded me more of a pudding. In the bottom part were also all the pineapple pieces. Bad picture where you can see the airiness and an even worse picture where you can see the separation.
Why was there this difference in texture? Did I not whip the whites and/or cream enough? Was it because the pineapple pieces are heavy and wet? Something else?
Is there also a way to get the pineapple pieces distributed evenly throughout the Bavarian cream? I guess this is quite hard to achieve, but I would like to know if there's something that might work.