Neapolitan Mousse

Ingredients

• one quart of cream
• one-third of a package of gelatine
• one teacupful of sugar
• four table-spoonfuls of wine
• half a pound of candied cherries
• two-thirds of a cupful of water
• two quarts of coarse salt
• about twelve pounds of ice

Method

1. 1

   Pack a three-quart mould in salt and ice.

2. 2

   Whip one quart of cream to a froth, and skim it into a pan set in ice-water.

3. 3

   Sprinkle in one teacupful of sugar and four tablespoons of wine.

4. 4

   Dissolve one-third of a package of gelatine in one-third of a cupful of boiling water, which has been soaked in cold water for two hours.

5. 5

   Pour it over the whipped cream and stir until it thickens.

6. 6

   Pour a portion into the mould, sprinkle in a layer of candied cherries, and continue layering until all materials are used.

7. 7

   Cover and set away for three hours.

8. 8

   At serving time, drop the mould into warm water, wipe it, and turn onto a flat dish.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 360. The excerpt below is the record exactly as published.

Neapolitan Mousse. The materials needed for this dish are : one quart of cream, one-third of a package of gelatine, one teacupful of sugar, four table-spoonfuls of wine, half a pound of candied cherries, two-thirds of a cupful of water, two quarts of coarse salt, and about twelve pounds of ice

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