Tuesday, January 7, 2014



When the American Soldiers came to the Philippines,
they introduced the Filipinos to canned goods.
Canned goods such as Spam, corned beef, and canned fruit.
And the Filipinos embraced it wholeheartedly,
up to now they love their canned goods.
Here's a delicious dessert my Mom and Aunts used to and still  make at parties.
This is always a big hit at parties.
Despite the use of cream and milk, this dessert is quite light and refreshing.
I made this on Christmas day and for New Year's.
That meant,
 I was eating this dessert everyday for 2 weeks.
I changed the recipe a bit to suit my taste.
I ran out of lychees,
the reason why I used berries for garnish,
besides it looks very pretty that way. ;)
I doubled the recipe to fit my mold.
I have never tried using fresh lychees because I need the syrup for this recipe.
And fresh Lychees is scarce here in the U.S. especially in the Midwest.

1 1/2 can Lychees in syrup, quartered
1 cup Lychee syrup
1/2 cup cold water
3 1 oz. envelopes Unflavored Gelatin
1 cup water, boiled
1 14 oz. can sweetened condensed milk
1 7.6 fl. oz. can Nestle Media Crema table cream 
  • Drain 1 cup of lychee syrup in a large bowl. Set aside.
  • Cut Lychees in quarter size. Randomly place quartered lychees in a bundt pan or a gelatin mold if you have one.  Set aside.
  • Mix 1 cup Lychee syrup with 1/2 cup cold water.
  • Sprinkle unflavored gelatin over Lychee syrup and water mix. Let stand for about 2 mins.
  • Stir in I cup boiling water.
  • Add condensed milk and Nestle Table cream. Mix well.
  • Cool slightly.
  • Pour milk mixture into the prepared mold.
  • Refrigerate for at least 2 hours or until firm.
  • DO NOT ADD gelatin in boiling water for this will cause the gelatin to have a paste or glue like consistency.
  • What is MEDIA CREMA TABLE CREAM?  It is also known as light cream. Light cream has about 18%- 30% fat.



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