Lechetin

Lechetin

This Filipino traditional flan dessert is a combination of leche flan and gelatin in pineapple syrup. A twist of pineapple in a custard and layer of soft caramel on top.

Ingredients :

• 4 Envelopes unflavored gelatin
• 4 Eggs
• 1 Can (354 ml) evaporated milk
• 1 1/2 Cup pineapple juice
• 3/4 Cup white sugar
• 1/4 Teaspoon vanilla extract
• Brown sugar
• Water

Directions :

• Caramelize 1 tablespoons of sugar in 1 tablespoon of water by direct heat in each tin pan.
• Pour pineapple juice in a sauce pan over medium heat, add sugar keep stirring until sugar are  dissolve.
• Once sugar are dissolved, add gelatin and stir. Do not let it boil.
• In a large bowl beat egg yolks, add milk and mix until well combine
• Pour the gelatin mixture in milk mixture, keep stirring until well incorporated.
• Pour unto the oval shaped tin pan, using a strainer to avoid bubbles.
• Let it set and cool in the refrigerator for 2-3 hours.

Cooking Tips :

1. If there are lumps of gelatin, strain before adding into milk mixture.
2. Do not stir sugar and water in caramelizing, let it boil and sugar melt.
3. Using a plastic mould, melt sugar and water in a sauce pan to caramelize.
4. Serve with favorite slices of fruits on top and side of the platter.
5. We use knox Gelatine for this recipe.

Watch cooking video :

Cathedral Window

Cathedral Window

Cathedral window, broken glass or Christmas gelatin is a fun, festive treat for holidays and parties. The 3 colourfull cubes of green, yellow and red gelatin gleams against a creamy white gelatin resembling stained windows.

Ingredients :

• 1 Pack green powder gelatin
• 1 Pack yellow powder gelatin
• 1 Pack red powder gelatin
• 1 1/2 Cups of water for each flavored gelatin
• 1 Cup pineapple juice
• 1/2 Cup condensed milk
• 1 Can thick cream (nestle cream)
• 4 Tablespoon sugar
• 1/4 Teaspoon of salt
• 3 Unflavored gelatin
• 2 1/2 Cup water

Directions :

Flavored Gelatin 

• In a prepared rectangular mould or pan, dissolve each pack of gelatin powder in a cup of boiling water 
• Add half a cup of  water to each colored gelatin and stir, chill until gelatin is set
• When gelatins have set, cut into an inch cubes and toss all the 3 color in a large bowl

White Gelatin

• Heat a cup of pineapple juice in microwave oven for 1 minute
• Dissolve 3 packs of unflavored gelatin, add 1 cup of cold water, stir and set aside
• In another mixing bowl, whisk together 1 1/2 cups of water, sugar, salt, milk and thick cream
• Keep stirring with a whisk until well combine
• Add the pineapple gelatin mixture, keep stirring until well blended and smooth
• Strain the mixture and pour the white gelatin into each mould, covering the colored flavored gelatin
• Cool and chill the gelatin to set

Cooking Tips :

1. Use strawberry, lemon and pandan for the flavored gelatin
2. Calamansi or lemon juice are the substitute for pineapple juice
3. To store prepared gelatin overnight or longer, cover it to prevent drying
4. To unmould, dip in warm water (not hot) just to rim for about 10-15 seconds, lift from water hold upright and shake to loosen
5. Moisten chilled serving plate with water, this allows gelatin to be move after unmoulding

Watch cooking video