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Halayang Kalabasa Recipe Filipino Dessert

From - Posted: Oct 10, 2013 - 10,929 views
Cooking | Halayang Kalabasa Recipe Filipino Dessert | Halayang Kalabasa Recipe Filipino Dessert
Halayang Kalabasa Recipe Filipino Dessert
Halayang Kalabasa Recipe Filipino Dessert
Duration: 08 minute 47 seconds 
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Filipino Dessert made from Pumpkin Jam, halayang kalabasa is a regular in our house since childhood a delicious pumpkin Dessert recipe, a pumpkin's not just for Halloween it's for everything a mouth-watering Dessert
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Last Christmas Season, I invited some friends over for dinner. I had a hard time thinking what kind of dessert I should be making for them. I wanted to make Crema De Fruta but it's too tasky, I thought of making Graham Cake but it's too typical during the Holiday Season here in the Philippines. So, I scoured the internet and found a recipe from "The Simple Cooking Channel": here in youtube called "Christmas Slice". I tried the recipe and I liked it a lot. But then I decided that maybe I can make this recipe more interesting and more festive and voila! My own version of Creama De fruta, Graham Cake and Christmas Slice! Creamy Fruity Jelly Slice! I hope that you give my recipe a try! It doesn't have to be Christmas season for you to try it. You can try it anytime. I hope you enjoy my recipe and let me know what you think. Thanks!Step 1: The Crust Ingredients: 200 Grams Honey Graham Crackers or any kind of crackers will do. That's about a cup of crushed crackers.6 oz Unsalted melted butter (About close to 1 cup of melter butter)You'll also need a 9 12 inch spring form pan lined with wax paper or baking sheet.a. Put 200 grams of Honey Graham Crackers in food processor and crush it for about a minute or until it's almost like sand.b. Transfer it to a bowl and mix with unsalted butter until it has the consistency of wet sand.c. Grease the sides of the spring form pan with melted butter.d. Pour crushed graham mixture in the spring form pan and flatten it by using a spatula or anything that you can use to flatten it.e. Put it in the freezer for 15 to 20 minutes.Step 2: Creamy Jelly filling (Middle) Ingredients:250 ML all purpose cream (About 1 cup)760 Grams Sweetened Condensed milk (that's about 3 & 14 cups)2 tbsp unflavored powdered gelatin1 tsp granulated sugar13 cup of watera. Heat the water in the Microwave for a minute and 30 seconds.b. pour in the powdered gelatin and the sugar in the hot water. Mix until it's completely dissolved.c. In a bigger bowl, mix together the gelatin mixture, condensed milk and all purpose cream using a balloon whisk. Mix well until smooth.d. Pour the white creamy jelly mixture into the now hardened crust from the freezer gently by using the balloon whisk to break the fall as to not to dissolve the cruste. Put it back in the freezer for another 15 to 20 minutes or until it firms up.Step 3: The Fruity Jelly (Top) Ingredients:About 3 cups fruit cocktail, drained (800 grams)1 cup of fruit cocktail juice1 cup of water2 tbsp unflavored powdered gelatin and 1 tbsp granulated sugarAbout 6 to 8 drops of red food coloring (or any color of your choice)a. In a heated sauce pan, mix in the water and the fruit cocktail juice.b. Add in the sugar and the unflavored gelatin and stir until completely dissolved over low heat.c. Add in a few drops of red food coloring.d. When the fruity jelly mixture is completely dissolved, turn the heat off and set aside. Let it cool for at least 30 minutes. You can put it in front of an electric fan or put inside the refrigerator for faster cooling. It is important to cool this mixture down to room temperature before you pour it on top of the cake.e. Get the now firmed up Creamy Jelly Filling from the freezer and place the drained fruit cocktail on top of it.f. Put it back in the freezer for about 10 minutes.g. When the Fruity Jelly mixture is cold enough, pour it on top of the cake then put it back in the freezer for about 10 to 20 minutes or until the jelly is firm.h. Gently remove it from the spring form pan.You can serve it with whipping cream. As you see, I tried to decorate it with whipping cream but I need more practice.This recipe serves 6 to 8 persons.Enjoy!
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