Marshmallow Neapolitan

Ingredients

• 4 0z. COX’S INSTANT POWDERED GELATINE
• 4 pint water
• 3 Ozs. Sugar
• Whites of 2 eggs
• Little dissolved chocolate
• Rose essence and carmine
• A little lemon juice

Method

1. 1

   Dissolve the Gelatine and sugar in the water, then put aside till almost cold.

2. 2

   Whisk the whites stiffly, then gradually whisk in the cool Gelatine mixture.

3. 3

   Before it is quite set, divide quickly into three parts.

4. 4

   Add a little lemon juice to one part, whisk till almost setting, then pour into a square mould or cake tin which has been rinsed out with cold water.

5. 5

   Add a little rose essence or vanilla to the second part, colour pink, whisk till setting, pour on top of the white layer in the mould.

6. 6

   Add a little dissolved chocolate and vanilla essence to the third part, whisk, then pour on top of the pink layer.

7. 7

   When firm, turn out of the tin, cut in slices, arrange in a glass dish, and decorate with whipped cream.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 21. The excerpt below is the record exactly as published.

MARSHMALLOW NEAPOLITAN. Four to five persons 4 0z. COX’S INSTANT POWDERED GELATINE 4 pint water 3 Ozs. Sugar Whites of 2 eggs Little dissolved chocolate Rose essence and carmine A little lemon juice

Cook this with the app: pantry check, scaling, and the assistant.