Fiori Di Latte a la Bellini

The fiori di latte is a light preparation composed of Italian meringue with hot syrup cooked to thirty-five degrees; add flavorings, also as much whipped, well-drained cream, sweetened when drained with a quarter of a pound of sugar for each quart of cream. The meringue and cream are to be well but lightly combined. This cream is used for filling molds the same shape as shown in Fig. 628.

Fiori di Latte a la Bellini.—Whip firmly one pint of cream and pour it on a wire sieve to drain for two hours. Cut in quarter-inch squares eight ounces of fruits, such as pineapple, cherries, orange and lemon peel, also a few shredded pistachios; lay these in a vessel, pour maraschino over and let macerate for one hour, then drain. Prepare an Italian meringue with four egg-whites beaten to a stiff froth, and a pint of hot thirty-five degree syrup; allow to cool, then mix it in with the whipped cream and well-drained fruits. Pack a two-quart mold in salted ice; cover the insides with a quarter-inch thick coating of uncooked strawberry ice cream (No. 3451); place the preparation into the empty space, letting the mold be quite full; press the cover on forcibly, imbed and freeze for one hour. Unmold by dipping it into warm water, the same as for all other ices, and invert it on a folded napkin, as shown in the drawing.