Home › The Principles of Cookery › Cream, Neapolitan

Cream, Neapolitan

Make a rich custard with one pint of cream, one pint of milk, one and a half ounces of gelatine, four ounces of loaf sugar, and the yolks of eight eggs; flavour with vanilla; divide it into three portions. Colour the first red with carmine, the second green with spinach-juice, and leave the third its original colour; whip each separately to a froth. While the custard is still warm, pour about one inch of the red cream into a mould; let it set, then pour in a little of the plain cream; and when this is set, pour in a layer of the green. Go on pouring in layers in the same way until the mould is filled. When the cream is quite cold turn it out carefully; sprinkle over it a few chopped almonds, and serve. Probable cost. 2s.