View source for Gelatin a la Ponche Crema



== Description ==

== Ingredients ==

* [[sweetened condensed milk|condensed milk]] (3 cans; 16 oz.)
* [[evaporated milk]] (4 cans; 16 oz.)
* Ponche [[crema]] (4 cups)
* Fruit cocktail (2 cans; 16 oz.)
* [[water]] (½ cup)
* [[gelatin]] (6 spoons)
* "Longfinger cookies" (optional)

== Procedures ==
# Wet the tasteless [[gelatin]] in half a cup of warm [[water]]; stir until transparant.
# Mix the Ponche [[crema]] together with the evaporated - and [[sweetened condensed milk|condensed milk]].
# Add the tasteless [[gelatin]] and stirr the mixture (with a wooden spoon).
# After this, mix the fruit cocktail, without the juice, with the Ponche [[crema]] mix.
# Grease a pyrex bowl with a little [[vegetable oil]], pour the mix into it and arrange the cookies on top of the [[gelatin]].
# Put the bowl in the fridge for the mix to bind.
# Once this has happened, slide a knife along the edges and topple the cake on a pie plate.
# If desired, add adorments.

[[Category:Surinamer cuisine]]

[[Category:Surinamer cuisine]]
[[Category:Dessert Recipes]]
[[Category:Evaporated milk Recipes]]
[[Category:Evaporated milk Recipes]]
[[Category:Gelatin Recipes]]
[[Category:Crema Recipes]]