COPYRIGHT 2015 l ALING ODAY
Ingredients:
1 cup pineapple juice 1 can condensed milk 1 cup evaporated milk 1 cup cold water 2 cups water 1 pack Mr. Gumalaman white (unflavoured) Flavoured gelatines in 4 different colours cut into small cubes Procedure: 1.In   a   sauce   pan,   dissolve   the   unflavoured   gelatine   in   cold   water.      Stir well till the powder is completely dissolved. 2.   Add   pineapple   juice,   condensed   milk,   evaporated   milk,   water   and sugar. Mix well using wire whisk until it is well incorporated. 3.   Place   the   pan   in   stove   and   continue   mixing.   Remove   from   the   heat before the mixture starts to boil. 4.   Transfer   the   mixture   in   a   bowl   and   let   it   cool   down   for   at   least   5 minutes. 5.   Once   the   mixture   is   thick   enough,   add   the   flavoured   gelatine   and place   it   into   the   moulds.      Refrigerate   to   for   30-60   minutes   to   continue   to set.
Cathedral Window
Ingredients:
COPYRIGHT 2015 l ALING ODAY
1 cup pineapple juice 1 can condensed milk 1 cup evaporated milk 1 cup cold water 2 cups water 1 pack Mr. Gumalaman white (unflavoured) Flavoured gelatines in 4 different colours cut into small cubes Procedure: 1.In a mixing bowl, combine pineapple juice, condensed milk, evaporated milk, heavy cream and salt. Mix well using wire whisk until it is well incorporated. Set aside. 2. In a separate mixing bowl, dissolve the unflavoured gelatine in cold water. Stir well till the powder is completely dissolve. Let it rest for 10 min. 3. Gently add the boiling water and stir well till the mixture is clear. 4. Pour the gelatine mixture into the milk mixture. Stir well until well incorporated. Strain the mixture and let it cool down. 5. Once the mixture is thick enough and almost set, add the flavoured gelatine and place it into the moulds. Refrigerate to continue to set.
Cathedral Window