ALYNN:
Good Morning. Alynn, I believe the dessert you have described is known in Italy as PANNA COTTA (click here).
It is made with whipping cream & gelatin. As for the chocolate flavor, you can do it with melted choc. or blended in cocoa. The pink layers I am not certain, however my culinary imagination tells me that perhaps processed (pureed) rasberries or the use of strawberry granules from a "JELLO" box.
Anyway, If you are willing to experiment we can help & advise you. I think you will succeed if you try. Have a nice day young lady.
~Chef Dunask.
Good Morning. Alynn, I believe the dessert you have described is known in Italy as PANNA COTTA (click here).
It is made with whipping cream & gelatin. As for the chocolate flavor, you can do it with melted choc. or blended in cocoa. The pink layers I am not certain, however my culinary imagination tells me that perhaps processed (pureed) rasberries or the use of strawberry granules from a "JELLO" box.
Anyway, If you are willing to experiment we can help & advise you. I think you will succeed if you try. Have a nice day young lady.
~Chef Dunask.
MsgID: 015546
Shared by: CASS - LAS VEGAS
In reply to: ISO: neopolitan dessert made with gelatin in ...
Board: Vintage Recipes at Recipelink.com
Shared by: CASS - LAS VEGAS
In reply to: ISO: neopolitan dessert made with gelatin in ...
Board: Vintage Recipes at Recipelink.com
- Read Replies (2)
- Post Reply
- Post New
- Save to Recipe Box
| Reviews and Replies: | |
| 1 | ISO: neopolitan dessert made with gelatin in brown white and pink layers |
| alynn thomas | |
| 2 | Recipe: Panna Cotta - I believe I know the dessert |
| CASS - LAS VEGAS | |
| 3 | Recipe: Strawberry Cream and Custard and Vanilla Chiffon with Variations (using gelatin) |
| Betsy at Recipelink.com | |
ADVERTISEMENT
Random Recipes from:
Desserts - Puddings, Gelatin
Desserts - Puddings, Gelatin
- Chocolate Raspberry Strata (crock pot)
- French Lemon Custard Creme Brulee
- Reese's Cup Dessert
- Banana Pudding Dessert
- Rice to Riches - Just a little more info - no recipes
- Butter-Pecan Bread Pudding (using egg bread and butterscotch chips)
- Rich Chocolate Mousse
- Rum-Raisin Rice Pudding
- Chocolate Bread Pudding (Hershey's 1934)
- Upside Down Brownie Puddiing
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!