Neapolitan Creams

Ingredients

• I pint Vanilla Cream (See Recipe No, 127)
• Lemon Jelly (Recipe No. 1)
• Coffee essence
• Red colouring
• Green colouring

Method

1. 1

   Line moulds or large mould with the Lemon Jelly.

2. 2

   Make the Vanilla Cream as in Recipe No.

3. 3

   121.

4. 4

   Divide it into four equal parts, colour one pink, the second green, and the third with coffee essence, and leave the fourth uncoloured.

5. 5

   Pour in alternate layers into the prepared moulds, allowing each layer to set before pouring in the next.

6. 6

   When firm, pour some jelly over.

7. 7

   Turn out, and decorate with chopped jelly.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 30. The excerpt below is the record exactly as published.

NEAPOLITAN CREAMS. Six persons (Twelve small dariole moulds or one large mould) I pint Vanilla Cream (See Recipe No, 127) Cotfee essence Red colouring Lemon Jelly (Recipe No. 1) Green colouring Line moulds or large mould with the Lemon Jelly. Make the Vanilla Cream as in Recipe No. 121, Divide it into four equal parts, colour one pink, the second green, and the third with coffee essence

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