Crema de Fruta
It's time for this months Improv Cooking Challenge! This month we are focusing on Cherry & Lime. This delicious no bake dessert is a Filipino classic I added my own, but still Filipino, twist to in the form of calamansi juice. I added them to the sweet custard and the gelatin topping. Calamansis are little Filipino limes that have a tart, bright orange center and a sweeter dark green peel. They are the star of Calamansi drink, a lemonade like citrus drink that is sold all over. The flavor is all it's own, but it's best described as a mix of lemon, lime, oranges, and vanilla all at once. I love anything calamansi.
I also made one more swap and i'm not sorry, you won't be either. The fruit on top is typically canned fruit cocktail. Unfortunately I don't love fruit cocktail and I have a kid allergic to peaches. So I swapped the fruit on top for chopped fresh fruit which always wins in my book, but isn't as quick to prepare. So if time is a factor feel free to use canned. And to cater to the peach allergy, but still keep the color I swapped the peaches with mango. I personally would love fresh peaches on top here but the mango still went right along with the Filipino flavors.
Improv Cooking Challenge
Cherry and Lime
- Vodka Cherry Limeade by Making Miracles
- Filipino Crema de Fruta by Pandemonium Noshery (That's me!!)
- Makrut Lime-Kissed Clafoutis/ by Culinary Adventures with Camilla
- Cherry Lime Bourbon Smash by Cookaholic Wife
- Cherry Lime Rickey by A Day in the Life on the Farm
- Lemon Cherry Muffin By Sneha's Recipe
2 (8.4 oz.) can Calamansi Drink
2 Tbsp. Sugar
1 pkg. knox unflavored gelatin
2 c. mixed fruit (Peaches, mangoes, pears, pineapple, mandarin oranges, green grapes, cherries, strawberries, etc...)
5 oz. Honey Graham Crackers
1 (14 oz.) can sweetened condensed milk
1 1/2 c. heavy whipping cream
3 Tbsp sugar
pinch xanthan gum
1 bag (12 - 0.5 oz each) 100% real juice calamansi packets
In a sauce pan combine the two can of calamansi drink, two tablespoons of sugar, knox gelatin, and one packet of the calamansi juice. Let stand for 5 minutes. Bring to a gentle simmer and cook for 4 minutes. Remove from the heat and set aside to cool.
Meanwhile whip the cream and three tablespoons of sugar. Once the cream is at the soft peak stage add in the xanthan gum and keep beating until stiff peaks form.
Mix together the sweetened condensed milk and the juice from the remaining calamansi packets. Whisk together until fully combined and starting to thicken. Fold in the whipped cream.
Spread about a quarter cup of the cream layer in the bottom of an 8 x 10 baking dish. Top with a layer of graham crackers covering the cream layer. Spread half the cream mixture on top of the crackers and then add another layer of graham crackers. Top with remaining cream.
Spread the mixed fruit on top of the cream layer and gently ladle the calamansi gelatin layer over the fruit. Immediately place in the fridge to chill.
Chill at least 12 hours, giving the gelatin time to set and the graham crackers time to soften up and get cake like.
Cut in to squares and serve.