Neapolitan Mould

Ingredients

• 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
• a layer of lemon jelly
• Put on ice for three hours

Method

1. 1

   Prepare a Neapolitan mould or a plain round mould.

2. 2

   Layer lemon jelly coloured red at the bottom.

3. 3

   Once set, add the different creams in layers, waiting for each to set before adding the next.

4. 4

   Put on ice for three hours, then turn out and ornament with sugar violets and glace cherries.

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.

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 passed through a sieve and coloured with apricot yellow and the smallest quantity of SWEETS 1 6^ saffron yellow. Have a Neapolitan mould ready, and, if one is not handy, use a plain round mould and put a layer of lemon jelly coloured red at the bottom. When this is set, add one at a time the different creams in layers, waiting till each has set before putting in another. Put on ice for three hours

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