Sweet Treats

• 14.4 g unflavored gelatin (about 2 tbsp)
• 2 tablespoon Instant Coffee
• 1/4 cup Sugar
• 1/2 cup condensed milk
• 1/2 cup heavy cream
• 4 cups of water
• Whipped Cream (optional)
• Shaved Chocolate (optional)

Procedure:

1. In a medium sauce pan, stir in the gelatin in 4 cups of water, depending on the brand. Make sure to follow the instructions on the packaging.
2. Bring to a boil and stir in the sugar and instant coffee. Stir until everything is fully dissolved.
3. Pour liquid into a container until it is 1 inch thick. Refrigerate until it is fully set.
4. When fully set, cut the gelatin into cubes.
5. In a medium bowl, stir together the heavy cream and condensed milk.
6. Add the gelatin and refrigerate.
7. Serve chilled. Garnish with whipped cream and shaved chocolate (optional).

Ingredients:
1/2 pack (48 grams) clear, unflavored Jelly Mix
1/2 cup sugar
3 cups water
6 large ripe Manila mangoes
1 cup all-purpose or table cream
1/2 cup condensed milk
1 cup cooked sago
Procedure:
In a large pot, combine jelly mix, sugar, and 3 cups water. Over medium heat, cook while stirring into a near boil.
Once it starts to boil, remove from heat and pour the jelly liquid into a baking dish. Allow to cool at room temperature and refrigerate for about 1 hour to completely set. Cut into 1-inch cubes.
Peel mangoes and slice the flesh from the pits. Cut the flesh of the five mangoes into cubes and discard the pit and skin.
In a food processor or blender, process the remaining mango into puree consistency.
In a large bowl, combine all-purpose cream, condensed milk, and mango puree. Stir until blended.
Add mango cubes, gelatin, and sago. Gently stir to distribute.
Refrigerate for about 1 to 2 hours to chill. Serve cold.

PASTILLAS

Ingredients:

 1 cup Evaporated Milk
1/3 cup Milk powder
1 can condensed Milk
few drops of Vanilla Extract
Sugar
Butter
Procedure:
Place the condensed milk in a large mixing bowl.Gradually fold-in the powdered milk. 
The texture of the mixture will be similar to dough once all the powdered milk is completely added.
Scoop some of the mixture and mold into cylinders.
Roll each molded cylindrical mixture on granulated sugar.
Wrap in paper or cellophane.
Serve for dessert. Share and enjoy!

Ingredients:

• 7½ cups graham cracker crumbs
• 1 (14 ounces) can condensed milk
• 1 (12.8 ounces) Nestle's table cream

Procedure:

1. In a bowl, combine 7 cups of the graham cracker crumbs, condensed milk and table cream. Stir together until crumbs are well-moistened.
2. Scoop by tablespoonfuls and shape into 1-inch balls by rolling between palms of hands until smooth. Gently roll in the remaining ½ cup graham cracker crumbs to fully coat. Place graham balls in small muffin liners or arrange in a single layer on a baking sheet. Cover with plastic film and refrigerate for about 30 minutes to chill.

BLUEBERRY CHEESECAKE

Ingredients:

2 cups crushed graham crackers
½ cup melted butter
1 can NESTLÉ Cream 300g
1 cup cream cheese
½ cup condensed milk
blueberry or cherry preserve

Procedure:

Combine graham crackers and butter. Mix well. Set aside.
Beat NESTLÉ Cream, cream cheese and condensed milk until smooth and fully incorporated.
In a container, layer graham crackers, cream mixture and blueberries alternately
Keep in the refrigerator to keep cold. Serve chilled.
 
 
 

PUTO

Ingredients:

•  2 cups all-purpose flour
• 1 cup sugar
• 1 1/4 tablespoons baking powder
• 2 cups water
• 1 cup evaporated milk
• 1 medium egg
• 1/4 cup unsalted butter, melted
• 36 pieces cheddar cheese, cubed

Procedure:

1. Sift together flour, sugar, and baking powder in a bowl. Set aside.
2. Mix together water, evaporated milk, egg, and butter in another bowl.
3. Make a well in the center of the dry ingredients and pour in wet ingredients. Mix just until combined.
4. Spoon batter into 1-ounce muffin tins until 3/4 full. Steam for 10 minutes.
5. Place a piece of cubed cheese onto the top of each puto and steam an additional 1 minute until the cheese is slightly melted. Remove from steamer and cool. Serve.

• 1 tbsp pandan flavor gelatin
• 1 pc young coconut, shredded and coconut water reserved
• 2 tbsp sugar (for gelatin)
• 1 drop green food coloring
• 1 pack NESTLÉ® All Purpose Cream 125ml
• ½ small can condensed milk (108g)

Procedure:

1. Add gelatin to ¼ cup of coconut water to bloom. Set aside.
2. Simmer remaining coconut water with sugar and green food coloring. Stir in gelatin mixture. Gently simmer until dissolved. Pour into a container. Set aside to cool. Cut into cubes.
3. Combine NESTLÉ® All Purpose Cream and condensed milk. Add gelatin and shredded coconut. Mix well and refrigerate overnight. Serve well chilled.

UBE HALAYA

Ingredients:

• ¼ kg purple yam, rinsed well, peeled and cut into cubes
• 3 tbsp butter
• 1 pack 250ml NESTLÉ® All Purpose Cream
• 1/3 cup condensed milk
• 1/3 cup evaporated milk
• 1 tsp vanilla extract
• 1 tsp butter
• 3 tbsp cheese

Procedure:

1. Simmer purple yam in just enough water until very tender. Mash with cooking liquid. (30 minutes).
2. Add butter, NESTLÉ® All Purpose Cream, condensed milk, evaporated milk, and vanilla extract. Cook over medium heat while mixing continuously until thick and chewy. (30 minutes).
3. Brush lyanera with remaining 1 tsp of butter. Transfer Ube Halaya and set aside to cool. Place in the refrigerator overnight. (overnight).
4. Transfer Ube Halaya on a serving plate. Grate cheese on top and serve. (5 minutes)

ICE CREAM

MANGO GRAHAM FLOAT

Ingredients:  

• 1 pack NESTLÉ All Purpose Cream
• ½ cup condensed milk
• 24 pieces Graham Crackers
• 2 cups sliced mangoes

  Procedure:

1.  Combine NESTLÉ All Purpose Cream and condensed milk.
2.  Put 2 tbsp of the mixture on the glass dish.
3. Arrange 12 pieces of Graham Crackers in the glass dish. Then top with the cream mixture. Cover first layer with mango.
4. Repeat procedure to form 2 layers. Keep in the refrigerator for 4 hours or until the graham is moist with cream.
5. Slice into serving portions before servings.