Even before the emergence of the dessert-ng-bayan, mango float, it was this dessert that always makes it in our menu. Using Theresa's bakeshop's broas with fruit cocktail, cream and condensed milk, our version of iced box cake was always to look forward to.
After having discovered the availability of almond jelly powder in groceries, we tried our version of this famous dessert in Chinese restos. We just mix fruit cocktail and lychees with this gelatin and resulted to another favorite dessert.
Weird as it may sound, our potato-fruit salad, has now taken over as the dessert. Using our macaroni salad recipe, we simply replaced macaroni with potato, and added pickles, shredded carrots and onions. Now I'm planning of making it into "chicken-potato-fruit".
Having not able to buy from Goldilocks for our Media Noche prompted this attempt in making a cathedral window. Little did I expect that the food coloring will bleed to this level but overall it was just okay considering it was my very first attempt.
Another recipe from Food magazine dubbed as white salad. With buko strips, gelatin, lychee,condensed/evaporated milk and cream, it was bound to be a white dessert. Too white, in fact. Thus explains the last minute attempt of placing cherry halves.