Buko, rambutan and jelly in cream

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

meat of 4 young coconuts
1 box of unflavored gelatine (good for 4 cups of cooked gelatine)
3 c. of drained canned rambutan
1 c. of sweetened condensed milk
2 c. of all-purpose cream
syrup from canned rambutan
coconut water

Cooking procedure :

Mix together the cocunut water and syrup from the canned rambutan. Measure enough liquid to get the amount specified in the box of gelatine. Subtract 1/4 cup.

Soften the gelatine in 1 cup of the liquid. Set over medium heat and cook until the gelatine melts. Remove from the heat and pour in the remaining liquid. Stir well. Pour the mixture into a shallow baking dish and leave to set.

Meanwhile, cut the coconut meat into strips. Or, use a teaspoon to scrape the meat from the husks.

Halve the rambutan.

When firm, cut the gelatine into 1-inch cubes.

Whisk together the sweetened condensed milk and the cream. Place the gelatine cubes, rambutan halves and buko strips in a large mixing bowl. Pour in the milk-cream mixture and toss. Chill before serving.

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September 15, 2004  Print This Post   
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Comments

One Response to “Buko, rambutan and jelly in cream”
  1. Jaimie says:
    April 29, 2008 at 7:09 am

    Hi Connie!

    I’ve been wanting to try doing the recipes you post here. But just can’t give the time for it. But this recipe, can you suggest another fruit to sub lychee and rambutan?

    Do you think mango will be a good idea?

    Thank you and more power to your site! : )

    Reply
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