Josie's Kitchen

Posts Tagged ‘dessert’

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.

In the tropical countries like Philippines, abundant fresh fruits are available that you can add to your home-made ice cream. If fresh fruits are not available, you can always use canned ones.

1 can evaporated milk (14 oz )

1 can condensed milk (14 oz)

1 cup water, mix in 2 egg yolks

2 envelopes or 2 tbsp. unflavored gelatine or 2 well-beaten eggwhites

2 cups  mashed or dried fruits (choices):

avocado, atis, nata, kaong, young coconut meat, macapuno,

corn, melons, mangoes, pineapple, jackfruit(langka), banana

• Pre-set freezer at it’s coolest point.

• Place in an ice tray or shallow pan evaporated and condensed milk and freeze. Transfer in a bowl and beat until thick. Add the fruits and  lemon juice gradually stirring constantly. Meanwhile, soften gelatine in 1/4 cup water. Add to the mixture.
  

• Fold in the soften gelatin or stiffen eggwhites.  Freeze in shallow containers like ice trays, baking pans until firm.

Variations:

Other flavorings agents maybe used instead of fruits like mocha, chocolate, vanilla, lemon or lime, etc. If desired, chopped nuts maybe added. Pinipig or rice crispies maybe combined with fruits. Use a combination of fruits such as pinipig-langka, pinipig-pineapple, macapuno-langka, mango-calamansi.

Enjoy!

As I promised here’s the recipe of my special Mango ice cream:
4 cups finely chopped ripe mangoes
1 tbsp. freshly squeezed lemon juice [calamansi juice will do]
2 cans evaporated milk
1 cup water
3 cups whipping cream
2 cups sugar
1/2 tsp salt [optional]

Combine mangoes, lemon juice and salt.
Add sugar, milk, and cream.
Blend well until sugar is dissolved.
Freeze in ice cream maker.
Simple isn’t it?

Enjoy!
josie