Cathedral Window Jelly Dessert – I can’t get enough of this cathedral window jelly after.
This jelly dessert consists of cubed colored gelatin embedded in a creamy mold. My family usually serves this during the holidays, hence the red, and green gelatin. However it doesn’t mean you can’t have it the rest of the year. I used a silicone polymer pan however you will use any mold you prefer.
1 (3oz/85g) box of strawberry jelly powder
1 (3oz/85g) box of lime jelly powder
1 (3oz/85g) box of lemon or mango jelly powder
1 cup boiling water per 3 oz box
⅓ cup cold water per 3 oz box
½ cup pineapple juice
½ cup condensed milk
½ cup heavy cream
4 tbsp sugar
¼ tsp salt
1 ½ cups water
3 tbsp unflavoured gelatin
1 cup boiling water
1.In three separate mixing bowls, completely dissolve the contents of each envelope of flavored jelly powder in 1 cup boiling water. Stir in ⅓ cup cold water to each. Transfer each gelatin flavor in square or rectangular containers and refrigerate until they set. Cut the flavored gelatin into cubes and arrange in your preferred jelly molds (I used a silicone bundt pan).
2.In a medium bowl, combine pineapple juice, condensed milk, heavy cream, sugar and salt. Stir with wire whisk until incorporated. Set aside.
3.In another mixing bowl, combine 1½ cup water and 3 tbsp unflavored gelatin powder. Stir until the powder completely dissolves. Allow the mixture to rest for 10 minutes.Gently add 1 cup boiling water to the gelatin mixture then continue stirring until the mixture is clear.
4.Pour the gelatin mixture into the milk mixture, whisking until well incorporated. Pour this gelatin-milk mixture evenly over the jelly cubes in the mold. Allow to set in the fridge for at least 4 hours or overnight.
5.To serve, turn the jelly dessert out onto a serving plate.
Mango Lassi Frozen Yogurt- Every time I see a mango, I think about the tropics. I think about long, lazy days of swimming, napping in the sun and enjoying eating mango lassi frozen yogurt. I think about full days without any screen time at all.
I love fruit that has some acidity to copy yogurt’s natural tang. And that I continually use the ripest, most contemporary fruit I will notice. Therefore the bolder your fruit, the better. As for proportions, the recipes here vary from one to 2 components dairy product to 1 a part of beverage or purée, richer fruit want less sugar than skinny juices like orange.
3 ripe medium-sized mangoes, peeled and diced
1 1/2 cups full-fat plain yogurt
1 cup sugar
1/2 teaspoon grated lime zest from 1 lime
Juice of 2 limes, to taste
Kosher salt, to taste
Purée mangoes in blender or food processor on high for 30 seconds until smooth. Strain and measure out 1 1/2 cups of purée; reserve remainder for another use.
In a medium bowl, whisk mango purée, yogurt, sugar, and lime zest until well combined and the sugar doesn’t feel gritty anymore. Add lime juice in 1/2 teaspoon increments and kosher salt in 1/4 teaspoon increments, tasting frequently. Mixture should be a little tart with a hint of saltiness.
If mangoes started at room temperature, chill mixture in refrigerator for 1 hour until cold. Churn in ice cream maker according to manufacturer’s instructions. Transfer frozen yogurt to airtight container and chill in freezer for at least 3 to 4 hours before serving.
Philippines is one of the countries that consumed sweets to a high level, we love sweets, any kind, from main dish to dessert, I guess that the reason why Diabetes is one of the common illness here in Philippines. Even our spaghetti is sweet, we have lots of sweet dishes that will leave your mind questions. When you go to Philippines? Sweets everywhere.
We have different kinds of candies here, name it and we have it here. From well-known candies to exotic candies like worm candy, yes, its really a worm that gets dried and cooked with sugar, lots of lots of sugar, but for now we will have the basics.
Today I’m going to give you 5 Famous Signature Filipino Candy Recipes:
My 2 year old grandson, Jett, has a whole list of allergies. He’s allergic to dairy, eggs, peanuts, peas, and the list goes on. His allergies keep him from enjoying many treats and we feel bad when we’re having dessert, specially ice cream which he can’t have. That’s why we are constantly looking for allergy free treats and snacks to make for him. When allergies are involved we find that homemade meals and snacks are the safest way to go, we know exactly what the ingredients are and how the food was prepared.
One of the snacks we like to make are these Fruit Filled Ice Pops. They’re not only dairy and allergy free, they’re healthy, yummy, and pretty too! They are so easy to make with fresh fruit and coconut water.
I used fresh strawberries and blackberries, but you can use pretty much any kind of fresh fruit you like. These pops are best made in the rectangular molds, the fruits tend to get stuck in star shaped molds making it difficult to remove from the molds.
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Fruit Filled Ice Pops
1. Cut up fruit so pieces will fit in mold. Loosely fill the molds with the fruit. Do not pack fruit in, there must be spaces for the liquid to fill in order for the pops to form.[spacer height=”20px” id=”2″]
2. Pour coconut water into the molds. Fill to the top. Fruit pieces may float. [spacer height=”20px” id=”2″]
3. Insert sticks in the center of each mold. You may have to work it in between fruit pieces. Freeze for at least 6 hours. [spacer height=”20px” id=”2″]
4. Remove from molds and enjoy.
To remove from mold run hot water on all sides of the mold, including the bottom. Pops should slip right out.
I wrap each pop in clear plastic treat bags I get from Walmart and store them in the freezer in ziplock freezer bags.