To-days Recipe NEAPOLITAN CREAM
4 egg whites, 1 cup cold water, 1 tablespoonful gelatine. 2 tablespoons lemon juice, ljoz. chocolate, J cup sugar, | cup boiiing water, 2oz. glace cherries, cochineal, cream to serve.
Soften the gelatine In cold water and dissolve in boiling water. Add half a cup of the sugar and stir till dissolved. Add stiffly beaten egg whites. Stir tijl well blended. Divide mixture into three portions. Add melted chocolate to one portion with one-half of the remaining sugar. Add lemon juice to second portion with remainder of sugar. Add chopped cherries to last portion. saving a few to decorate. Colour with cochineal. Place pink portion in the bottom of a plain mould. Cover with the white portion and lay the chocolate on top. Umnould when set and decorate with sweetened whipped cream and cherries.
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https://paperspast.natlib.govt.nz/newspapers/DOM19351218.2.23
Bibliographic details
Dominion, Volume 29, Issue 72, 18 December 1935, Page 5
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137To-days Recipe NEAPOLITAN CREAM Dominion, Volume 29, Issue 72, 18 December 1935, Page 5
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