Josie's Kitchen

Posts Tagged ‘dessert’

Ingredients:

• 6 pcs store-bought or prepared chiffon or sponge cake
• Frosting – 2 pack Magnolia all-purpose cream (chilled) *

Filling :

Caramel : 

• 2 cups sugar
• 1/2 cup water
• 1 pack Magnolia* All-purpose cream
• 1/4 cup Dari Creme* Classic Margarine
• 1 can sliced peaches (reserve a few slices for garnish) drained

Garnish : 1/2 cup store-bought  toasted nuts, minted leaves sliced

Procedure :

Whip Magnolia* All Purpose cream until stiff peak and chill until ready to use.

To make Caramel:

Combine sugar and water in a small saucepan. Cook over medium heat until sugar is cooked and has turned amber in color. Quickly pour in cream and stir vigorously. Cook for another 2 minutes. Remove from heat then add margarine. Set aside to cool.

To assemble:

Divide the cake into two slices horizontally. Place a layer of cake on the bottom of a trifle bowl. Spread caramel over the cake then top with whipped cream and slices of peaches. Repeat the process on the second layer. Lastly, frost and pipe rosettes on top of the cake with the remaining cream. Garnish with nuts and peaches.

Serves 8-10

*You can use any brand available

During Summer which started on March up to June fruits like mangoes, pineapple, banana, water melon and honeydew melon are all at their sweetest and cheapest season. Mangoes and pineapples are available all-year long but not as sweet and delicious during the summer season and quite expensive too.

Because these fruits flooded the market, some vendors will go house to house to sell their products. It’s a common sight when you see carts full of different fruits roaming the streets even in private residential areas.

Now that rainy season sets in and the fruits were not as sweet as before, it’s time to do some cooking.

Here’s the peeled pineapple which I cut into bite size, this was about 1 kilo. I first boiled 2 cups white sugar in 2 cups of water to make a syrup. Then when sugar was dissolve, I added the pineapple pieces and let it simmer for 10 to 15 minutes or when pineapple changed into soft color.

So there it is even if it’s not summer anymore I can still enjoy this delicious fruit without the sour taste. Sweet and crunchy. Best serve cold as dessert and the juice for refreshment by adding ice into it.

A neighbor gave this beautiful jack fruit she harvested from her tree, even if it is still green it has a sweet scent that showed that it is already ripe. Jack fruit or Langka/Nangka is one of my favorite fruits because of its natural sweet taste and scent. Since we cannot eat it at one sitting (Langka can be eaten raw). I decided to cook it with caramelized  sugar, so we can have it as dessert.

• Here I got an approximately 2 lbs. jack fruit meat, I removed the seeds too.
• In 2 cups of water I added 1 cup white sugar, langka has natural sweet taste it doesn’t need a lot of sugar.
• Let it boil until the sugar is dissolved then add the fruit meat and let simmer for just a few minutes (10 or less).
• Let cool and you can store it a bottle and refrigerate.
• Delicious for dessert.



Nutritional Values: Per 100 gm.

• Vitamin B: Thiamine .03 mg.
• Niacin: .4 mg
• Potassium: 303 mg.
• Vitamin C: .8 mg
• Fat: .3 gm.
• Carbohydrates: 25.4 gm.
• Protein: 1.3 gm.
• Calories: 98

Health Benefits:

• Rich in potassium that helps in the lowering of the blood pressure.
• The extract of the tree root is believed to help cure fever as well as diarrhea
• Contain Phyto-nutrients that fights cancer and anti-hypertensive.
• beneficial for those suffering from asthma.
• The root of jackfruit is said to be good for the treatment of a number of skin problems.
• Has been found to have anti-aging, antioxidant and anti-ulcer properties.