Fruit Cake Jelly looks like the colorful local dessert called Cathedral Window. But what is their difference?
You put real fruits for this recipe instead of just different colors of jello. We can use canned fruit cocktail or freshly sliced fruits depending on our preference.
Colorful desserts mix well with the joyful Christmas holiday spirit. So now that we are approaching the jolliest season of the year, how about making something that blends in with the happiness? The kids will be amazed at how this treat looks, that they will start eating fruits too.
Most traditional Filipino delicacies include local goods as ingredients. Modernization and foreign influence, however, led to the Filipinos’ ability to develop newer and more exciting recipes.
It is still uncertain how this dessert influenced Filipino cuisine. There just came a time when they would bring servings of it to family gatherings and other occasions. And even until now, not that many Pinoys know that this sweet exists. If you try searching about the recipe on the internet, there seem to be more foreign people making it than Filipinos. Fortunately, it’s not too late to make this delicious dessert more known to many other Pinoys.
The assortment of fruits in this dessert will definitely provide the body with lots of nutrients. Just imagine all those vitamins and minerals, especially when we use fresh ones. You do not have to worry about your fat and cholesterol consumption thanks to them. However, you must still be mindful of your consumption because of its calorie content. This makes the use of fresh fruits a better option.
It is fun to play with many colors, and you can do it when making fruit cake jelly. Its softness and sweetness will surely be a huge hit to your family. Plus, they’ll be enjoying the dessert’s healthy aspect as well! It would look really amazing on the dinner table.
Recipe
Fruit Cake Jelly Recipe
Ingredients
Fruit Jelly
- 4 oz lychee syrup
- 4 oz water
- 3 tbsp white sugar
- 3.17 oz clear gelatin powder I used 1 pack of ALSA Gulaman
- ½ cup Lychee sliced
- ½ cup Blueberry
- ½ cup Papaya cut into small cubes
- ½ cup Orange sliced
- ½ cup Green Grapes cut into halves
- ½ cup Red Grapes cut into halves
- ½ cup Kiwi cut into small pieces
Coconut Milk Layer
- 8 oz coconut milk
- 2 tbsp white sugar
- 3.17 oz clear gelatin powder I used 1 pack of ALSA Gulaman
Mango Layer
- 8 oz water
- 2 tbsp white sugar
- 1 tbsp Mango flavored gelatin powder I used Mr. Gulaman
Instructions
- Cut all fruit and set aside.
- In a small pot, boil the water and add the lychee syrup, gelatin powder and sugar. Mix well and bring to boil while stirring occasionally.
- Use a 9" round cake pan and pour 2 tbsp of the jelly mixture. Spread it evenly and let it set for at last 3 minutes. Arrange each layer of the fruit and add a little bit of the jelly. Pour the remaining jelly mixture and remove visible bubbles.
- To make the coconut layer, use a small pot, boil the coconut milk then add the gelatin powder and sugar. Mix well and bring to boil while stirring occasionally. Let it cool for at least 3 minutes then carefully pour it to the pan. Repeat the same step for the Mango Layer.
- Refrigerate for at least 4 hours and serve chilled.
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