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My First Blog-cipe: Crema de Fruta
November 5, 2008Crema de Fruta
Is a famous dessert in the Philippines usually served during the holiday season. This is so easy to do and the ingredients are very easy to find (and affordable too). You don’t need to go to a specialty store just to avail an ingredient. Try making this dessert this coming Thanksgiving!
Ingredients
for the crust you can either use:
Ladyfingers or
Graham crackers
for the fruits you can either use:
Fruit cocktail, drained and set aside juice for the gelatin mixture
Pineapple, drained and set aside juice for the gelatin mixture
Peach Halves, drained and set aside juice for the gelatin mixture
Kiwi
for the Custard Filling:
* 1 1/4 cups Condensed Milk
* 1 can of Nestle Cream ( If you can’t find it in the regular aisle try Spanish aisle)
for the gelatin glazed topping:
* unflavored gelatin (3 packets) of as long as you can cover the top with Jello : )
* syrup from the canned fruits
**sugar (if desired)
or You can use the Flavored Jello like peach or pineapple flavor and add the syrup for a more delectable Jello (mmmmmm….. yummy!!!! ahahahha)
Directions
Custard Filling:
Combine the Cream and the Condensed milk. You can add more condensed milk if you want it sweeter.
Gelatin glazed topping:
Follow the instructions on the Jello Packet and add the Syrup from the Canned fruits
Remove from heat and cool.
To assemble:
Arrange ladyfingers/ Graham Crackers side by side in a single layer on top of a medium sized pyrex dish or whatever dish you have.
Spread the custard filling on top of first layer making sure to even it out.
Repeat layering: ladyfingers/ Graham Crackers, then custard
*** mine was crackers - cream - crackers - cream - crackers ***
(adjust your layering according to the size of your dish)
Then pour crushed graham crackers so that we could cover everything, this would be our final layer.
Align your fruits according to your desire. (Enjoy decorating)
(I really am enjoying this)
(One more angle… the design doesn’t have to be perfect. The trend today is more on an artisan look (homemade).
( What I do here is I use a ladel and try to pour a small amount of Jello. Make sure that you try to slowly add the Jello because we don’t want the crumbs and the fruits to float.
Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
(As much as possible use a gelatin that is translucent so that we could see the design… My aunt bought the wrong one… anyways this would do for now )
Chill in the fridge until the gelatin is set.
Serve.
