Neapolitan Mousse
11:09:00 PM| Ingredients | Quantity (For 4) | Quantity(For 100) |
| Milk | 500 ml | 8.85 litre |
| Eggs | 2 | 30 |
| Gelatine | 15 gm | 215 gm |
| Cream | 15 gm | 340 gm |
| Cherries | 10 gm | 225 gm |
| Sugar | 55 gm | 1.35 kg |
| Coffee, almond, raspberry essence and pink and green colouring | as needed | as needed |
Methods to Prepare:
- Soak gelatine in little water for 5 minutes
- Separate yolks and whites of eggs.
- Beat yolks and sugar thoroughly. Add soaked gelatine.
- Warm milk and pour over the mixture.
- Put in to a double sauce pan over flame and cook until gelatine dissolves and mixture thickens like crusted. Do not boil.
- Remove from heat and divide evenly into three bowls.
- Flavor one with coffee essence, one with almond essence and one with raspberry essence. Tint with green and pink (colour should be pale).
- Divide stiffly beaten egg whites into three and fold in one part into each bowl.
- When mixture is cold, set in layers in refrigerator.
- Decorate with wiped cream and cherries.
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