True Confections

Nestle all purpose cream, chocolate flavor, milk and sugar Simmer without boiling over low heat. Sprinkle gelatin on 1 tbsp water to soften. Add into the cream and milk mixture and whisk to dissolve. Pour into moulds and refrigerate to chill and set. Serve with a dollop of whipped cream on top.

Uploaded by

Aime Jeanne Dela Cruz

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as DOCX, PDF, TXT or read online on Scribd

0% found this document useful (0 votes)

36 views2 pages

True Confections

Uploaded by

Aime Jeanne Dela Cruz

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as DOCX, PDF, TXT or read online on Scribd

You are on page 1/ 2

Nestle Choco Panna Cotta

ngredients:

1 pack Nestle All Purpose Cream Chocolate Flavor
3/4 cup Nestle Fresh Milk
1/4 cup sugar
1 tbsp unflavored gelatin
1 tbsp water
whipped Nestle All Purpose Cream

Procedure:

1. n a sauce pan, combine NESTL All Purpose Cream, Chocolate Flavor, milk and sugar. Simmer
without boiling over low heat.
2. Sprinkle gelatin on 1 tbsp water to soften. Add into the cream and milk mixture and whisk to dissolve.
3. Grease moulds. Transfer mixture into the moulds and refrigerate to chill and set.
4. Turn the panna cotta out of the moulds and serve with a dollop of whipped cream on top.

Buko Cream Pie

For the crust
2 1/2 cups All Purpose Flour
2 1/2 Tbsp Sugar
1/2 tsp odized Salt
3/4 cup Margarine or Shortening
1/3 cup ice cold water
1 eggyolk
1 eggwhite for brushing

For the Filling
2 cups Young coconut, malakanin texture
1 cups coconut juice
1/2 cup evaporated milk
1/4 cup sugar
1/4 cup condensed milk
1/3 cup cornstarch

Cream Custard Layer
1/2 cup sugar
1/4 cup all purpose flour
1/4 tsp salt
1 cup milk
2 eggs, slightly beaten
1 tsp Vanilla Flavoring
1/4 cup dessicated coconut, optional

For the crust
1 Combine flour, sugar and salt. Cut in margarine or shortening until mixture is crumbly.
2 Combine eggyolks and cold water and slowly pour this into the dry mixture.
3 Knead a little to form a dough.
4 divide the dough in two. Wrap in plastic wrap and chill.

For the filling
1 Combine coconut, 1 cup of coconut juice, evaporated milk, condensed milk and sugar in
a saucepan. Cook over medium heat, stirring often for about 8 minutes.
2 dissolve cornstarch in remaining coconut juice.
3 When mixture begins to boil, add the cornstarch mixture and quickly stir for 5 minutes.
4 Set Aside

Cream Custard Layer
1 n a small saucepan, combine sugar, flour, salt and milk. Cook over low heat until mixture
begins to thicken
2 Away from the heat, add half of the mixture to the eggs, Beat until smooth and return to
the rest of the mixture. Cook until thick.
3 Remove from heat and add vanilla.

To assemble
1 Roll out the dough and fit into a 9 inch pie plate with 2 inch overhang.
2 Pour in the buko mixture and smoothen the surface
3 Add custard and smoothen the top.
4 With the remaining dough, make a lattice top design on the pie.
5 Pinch edges decoratively
6 Glaze top with eggwhite. Sprinkle with sugar
7 Bake at 350F for 1 hour and until crust turns light golden brown