Neapolitan Cream

Ingredients

• half an ounce of leaf gelatine
• a gill of cold water
• a pint of double cream
• two table-spoonfuls of made coffee
• a table-spoonful of maraschino or white curacoa liqueur
• three table-spoonfuls of pounded pistachios
• two table-spoonfuls of strawberry jam
• two table-spoonfuls of apricot jam

Method

1. 1

   Soak gelatine in cold water, melt, whip cream, and strain into gelatine.

2. 2

   Divide cream into five parts, flavour each with coffee, liqueur, pistachios, strawberry jam, and apricot jam respectively.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 61. The excerpt below is the record exactly as published.

Neapolitan Cream Put half an ounce of leaf gelatine into a small saucepan with a gill of cold water to soak, next place it on the fire and stir till the gelatine is melted. Whip to a stiff froth a pint of double cream and stir into the gelatine through a strainer ; divide the cream into five equal parts, and put each part into a sepa- rate basin. Mix two table-spoonfuls of made coffee into one, a table-spoonful of maraschino or white curacoa liqueur into a second, three table-spoonfuls of pounded pistachios tinted with sap-green colouring into the third, two table-spoonfuls of strawberry jam passed through a sieve coloured with a little cochineal into the fourth, and into the fifth two table-spoonfuls of apricot jam

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