Pinoy Gelatin
As soon as I saw this at Beth Celis Facebook’s Taste buds Unlimited, I just had to post it here so I can remember the recipe.
I love Filipino gelatin. It is like no other. I think its secret ingredients that gives it more of an oommpf and not just an ordinary jello is the addition of the evaporated milk. It gives it body and make it tastes creamier and more like a pudding rather than a jello or jelly.
The recipe says to add the jello mixture into a slices of peaches. I supposed it is your choice really as it is with the flavour of the jello. I think I would prefer strawberry jello added to strawberry fruits, canned or fresh.
Watch this space as I am sure I will be making this recipe soon and will then ask my grandson if it is any good. He is a bit of a jelly aficionado. lol 😉
He sure will tell me what he thinks of the jelly. There is nothing like honesty from the mouth of the babe. He has been eating jelly as soon as he was allowed solid. Just loves it. I think he loves the consistency of it. I wonder what he would think of the fruit dimension to a jelly? If he likes it, I can then go on to making a fruit terrine.
That’s a thought!
Gelatin a la Filipino
PINOY GELATIN
1 pack jello mix (flavor according to preference)
2 cups boiling water
2 cups evaporated milk
1 can sliced peach
sugar (optional according to taste)
How to cook pinoy gelatin:
1. Arrange sliced peaches in the gelatin mold.
2. Pour the boling water in a bowl.
3. Mix the jello powder.
4. Then add the evaporated milk and sugar (optional).
5. Mix well.
6. Slowly pour the mixture into the mold.
7. Refrigerate for 2 hours or overnight.
8. Serve as a dessert.