Top Recipes For You: Cold Sweet Recipes

Neapolitan Mousse

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.

Ingredients	Quantity
Hariali mawa	100 gm (1/2 cup)
Milk	100 ml (1/2 cup)
Eggs	2
Grated almonds or cashew nuts	40 gm (1/2 cup)
Almond essence	a few drops
Sugar	75 gm (1/2 cup)
Gelatine	8 gm (1 level tbsp)

Methods to Prepare:

Separate egg yolks and whites
Blend the mawa, milk, egg yolks, sugar and nuts in the blender for 5 minutes.
Add essence. Add dissolved gelatine to the well blended mixture and whip over ice.
When the mixture is semi-solid, lightly fold in stiffly beaten egg whites and pour into a greased gelly mould.
When set, turn out and garnish with glace cherries and silvered almonds.

Methods to Prepare: