Knickerbocker

Fresh fruit and jelly in a tall glass under shaved ice and a pink cream poured at the table.

Not vegetarian — contains cheddar whose rennet the source does not name, gelatin.

Ingredients

• 2 mangoes, in cubes
• 2 bananas, in coins
• 300 g watermelon, in cubes
• 200 g strawberries, halved
• 150 g gelatin cubes, red and green
• 600 g finely shaved ice
• 300 ml double cream
• 200 g condensed milk
• 4 tablespoons strawberry syrup
• 100 g cheddar, in small cubes

Method

1. FRESH FRUIT, NOT TINNED, and that is what separates this from the buko salad on this site. There everything comes out of a tin and sits in cream; here it is cut fruit, and the dish is assembled in a tall glass and eaten at once rather than chilled for four hours.
2. Cut all the fruit the same size, about 2 cm. Different sizes and the small pieces sink to the bottom while you are building it.
3. DRAIN THE CUT FRUIT in a sieve for 15 minutes and pat the watermelon dry. Melon in particular sheds a great deal of water and it would dilute the cream to nothing.
4. Whip the cream to soft peaks, then fold in the condensed milk and the strawberry syrup until the colour is even.
5. Keep the cream in the fridge until the last moment. Warm, it runs straight through the ice and pools at the bottom.
6. BUILD IN THE GLASS AND DO NOT MIX: fruit and jelly cubes in the bottom third, cheese cubes scattered through them, then shaved ice heaped above the rim.
7. The ice must be SHAVED rather than crushed. Crushed ice leaves gaps the cream falls through.
8. Pour the pink cream over the ice at the table, so it is seen to be poured and so it has not had time to melt anything.
9. A long spoon, and eat it straight away. Within ten minutes it is fruit soup.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes