Slvrthoughts and Musings

Description:
I got the original recipe from mec and I modified it slightly ... very slightly. For those who are unfamiliar with this dish, think of Goldilocks (the bakery). They're the only ones I know who serve this.

This recipe incorporates 4 gelatins into an interesting end product.

I like to set them in individual serving molds but it's ok, too, to make it party-size. I made this for my daughter, nephews and niece. Ok, my sisters and folks can have some, too, hehehe.

Ingredients:

1. Red gelatin
   1. 1 box unflavored red gelatin
   2. 1/2 c. sugar
   3. 14 oz. (1 3/4 c.) Sprite (or any clear soda)
2. Green gelatin
   1. 1 box unflavored green gelatin
   2. 1/2 c. sugar
   3. 3 to 5 pandan leaves
   4. 2 1/2 c. water (to boil the pandan leaves in) - reserve 12 oz. (1 1/2 c.) for molding the green gelatin in
3. Orange gelatin
   1. 1 box unflavored orange gelatin
   2. 1/2 c. sugar
   3. 14 oz. (1 3/4 c.) unsweetened pineapple juice
4. Creamy gelatin
   1. 4 to 5 packets of Knox unflavored gelatin
   2. 2 c. (2 tetra packs of 250 ml each) Nestle all-purpose cream
   3. 6 oz. (3/4 c.) condensed milk
   4. 1 tsp. vanilla

Directions:

1. Red gelatin
   1. Dissolve gelatin and sugar in the Sprite in a saucepan.
   2. Once dissolved place on the stove and bring the mixture to a boil with constant stirring.
   3. Pour gelatin into a square-ish mold and allow to cool.
2. Green gelatin
   1. Boil pandan leaves in water for a few minutes.
   2. Remove from heat. Fish out pandan leaves and reserve 1 1/2 c. of the pandan water.
   3. Dissolve sugar and gelatin in the pandan later.
   4. Once dissolved return to heat and bring to a boil with constant stirring.
   5. Pour gelatin into a square-ish mold and allow to cool.
3. Orange gelatin
   1. Dissolve gelatin and sugar in unsweetened pineapple juice in a saucepan.
   2. Once dissolved place on the stove and bring the mixture to a boil with constant stirring.
   3. Pour gelatin into a square-ish mold and allow to cool.
4. Once the red, green, and orange gelatin have set, cut them into cubes (there is no standard on the size, it's up to you) and set aside.
5. Creamy gelatin
   1. In a bowl, combine the cream, condensed milk, and vanilla. Mix well.
   2. Pour the Knox gelatin packets contents into a cup. Top it with boiling water to dissolve. From my experience, making the liquid reach 3/4 to 1 c. is just about right.
   3. Once the gelatin is dissolved, pour it over the milk and cream mixture and mix well.
6. Combine the creamy gelatin with the cubed colored gelatins. Mix well.
7. Transfer into molds.
8. Serve when the dish has set.

I would recommend allowing it to chill in the ref overnight. This dessert is best served cold.