Neapolitan Mousse Recipe
Ingredients
| Milk | 500 Milliliter (For 4) | |
| Eggs | 2 (For 4) | |
| Gelatine | 15 Gram (For 4) | |
| Cream | 15 Gram (For 4) | |
| Cherries | 10 Gram (For 4) | |
| Sugar | 55 Gram (For 4) | |
| Coffee, almond and raspberry essence and pink and green colouring | ||
Directions
1. Soak gelatine in a little water for 5 minutes.
2. Separate yolks and whites of eggs.
3. Beat yolk and sugar thoroughly. Add soaked gelatine.
4. Warm milk and pour over the mixture.
5. Put in a double saucepan over a flame and cook until gelatine dissolves and mixture thickens like custard. Do not boil.
6. Remove from heat and divide evenly into 3 bowls.
7. Flavour one with coffee essence, one with almond essence and one with raspberry essence. Tint with green and pink (colours should be pale).
8. Divide stiffly beaten whites of eggs into 3 and fold in one part into each bowl.
9. When mixture is cold, set in layers in a refrigerator.
10. Decorate with whipped cream and cherries.
2. Separate yolks and whites of eggs.
3. Beat yolk and sugar thoroughly. Add soaked gelatine.
4. Warm milk and pour over the mixture.
5. Put in a double saucepan over a flame and cook until gelatine dissolves and mixture thickens like custard. Do not boil.
6. Remove from heat and divide evenly into 3 bowls.
7. Flavour one with coffee essence, one with almond essence and one with raspberry essence. Tint with green and pink (colours should be pale).
8. Divide stiffly beaten whites of eggs into 3 and fold in one part into each bowl.
9. When mixture is cold, set in layers in a refrigerator.
10. Decorate with whipped cream and cherries.
Chef
