Nothing beats a holiday that is filled with fruits. Whether you choose to serve fresh, preserved or creamed, the revitalizing taste of fruits is perfect to offer any time of the day. Allow me to share some of the most affordable yet delightful fruit dessert ideas that can make your holidays lusciously creamier and enchanting.
Buko Pandan Jelly
- 1 box unflavored gelatin
- 1 ½ cups of water
- ¼ teaspoon pandan extract
- 2 pieces buko (young coconut sliced or shredded)
- 1 cup cream, whipped
- 1/3 cup confectioner’s sugar
Boil water in a saucepan then add the gelatin; cook until completely dissolved. Add the pandan extract then Pour into a mold and allow to set until firm. Cut into cubes. In a medium bowl, combine the gelatin cubes and buko meat. In another bowl, beat the cream until light. Add sugar and blend well. Add the sweetened cream to the buko mixture and toss lightly to coat with the cream. Chill before serving.
Note: If using fresh pandan leaves for this fruit dessert idea, boil 2 cups water with 2 pandan leaves until aromatic. Strain and cool before adding gelatin.
Dainty Panna Cotta
- 1 cup milk
- 2 cups cream
- 1/3 cup sugar
- 2 tablespoons unflavored gelatin
- 6 tablespoons water
- ½ teaspoon extract (maple, strawberry, orange, pandan, ube)
Prepare 4-6 dessert cups. In a saucepan, scald the milk, set aside for a few minutes. Add the cream and sugar; stirring well to thoroughly dissolve sugar. Melt gelatin in the water then microwave until dissolved. Immediately add to the sugar and cream mixture then mix in the milk. Pour into molds and chill until set.
Note: You may top panna cotta with fresh or canned fruits, or you may drizzle with honey before serving. Dust with cocoa powder or muscovado sugar.
Almond Lychee Gello
- 1 can lychees, drained and cut into strips (do not throw away syrup)
- 1 cup water mixed with ½ cup lychee syrup
- 1 pack clear unflavored gelatin or lychee-flavored gulaman
- 1 pack almond flavored gelatin or gulaman
- ¼ cup milk
- 1 ¼ cup of water
- 1 cup all-purpose cream, chilled
Divide lychee syrup mixture into two and chill one part for use later. Heat the remaining lychee syrup together with unflavored gelatin. Stir well until smooth then remove from heat. Stir in chilled lychee syrup mixture. Transfer into a mold and set aside for 5 minutes. After the time, drop in half of the sliced lychees then refrigerate until set.
In a saucepan, combine almond-flavored gelatin, milk and water. Cook until gelatin is dissolved. Transfer to a mold and chill until set. Cut both gelatins into cubes. Put in a bowl and mix with the cream and remaining lychee fruit. Serve cold.
Happy New Year!