A meal is not complete without dessert. Yes! That is true for me. I love sweets and I love dessert. It’s somewhat a way to cleanse my palate from the savoriness of my meal. In most cases, I just love to eat sweets especially when I’m studying or thinking.
Dessert is like water. When you are done eating you drink. For me, when you are done eating, you eat dessert and drink.
Not all desserts are created equally. There are desserts that I don’t like or it’s just the way the dessert is served. Imagine fruit salad and buko pandan, they are good but try serving then frozen and you just ruined the dessert. They are supposed to be serve chilled not frozen for heaven’s sake.
Just like this dessert. Never ever in your wildest dream to freeze this dessert or any cream based dessert or you will end up with a messed up dessert.
This dessert is perfect for Christmas or just any day.
Ingredients
1 sachet Gulaman Powder
4 Tablespoons Sugar
1/2 teaspoon Vanilla
50 grams Small Sago or Small Tapioca Pearls
425g can Jolly Whole Corn Kernels
425g can Jolly Cream of Corn
3 pieces Ripe Mangoes, scraped
300g can Condensed Milk
250ml All Purpose Cream
1 piece Egg Yolk
1/2 teaspoon Vanilla
Procedure
Cook gulaman using half of the recommended dosage if water. Add sugar and vanilla. Chill to firm. This will be firmer than the usual gulaman you encounter. Cut into cubes and place in a mixing bowl.
Cook sago according to package direction or boil until sago is translucent. Drain amd wash with tap water to remove starch. Drain and add into the mixing bowl.
Add Jolly Whole Corn Kernel, Jolly Cream of Corn and scraped mangoes into the mixing bowl.
Combine condenced milk and cream in a saucepan. Simmer until bubbly. In a bowl slightly beat the egg yolk. Add a third of the milk mixture and stir. Add the egg and milk mixture into the saucepan and add vanilla. Stir for 3 minutes. Cool.
Pour milk mixture into the mixing bowl. Mix and chill overnight.
