Gulaman (fruit jelly)

Yield: 1 Servings

3 1/2 ts Gelatine or 2 tsp -agar agar powder 9/16 c Lukewarm water
5 oz Sugar 1/2 lb Diced

fresh fruit -(pineapple banana mango -apple etc.) 1/3 c Fresh milk Bring 1/3 cup water to the boil and sprinkle gelatine powder over it. Dissolve then pour into lukewarm water stirring thoroughly. If using agar agar dissolve in water with sugar and bring to the boil. Cook for 2-3 minutes then pour a little into the prepared molds as described below and keep remainder warm. Stir sugar into gelatine and water and when completely dissolved pour a little into lightly greased individual jelly moulds of about 2/3 cup capacity. A layer of about 1/8 inch will suffice. Allow to set then arrange fruit in the moulds and pour in more of the clear jelly. Set then place in the refrigerator to chill. Whisk milk into remaining jelly mixture and when jellies are hard in the moulds pour a little milky jelly onto each. Chill until set. Turn out onto chilled saucers to serve. From The Cookie Lady's Files. Posted on GEnie's Food & Wine RT by COOKIE-LADY [Cookie] on 9/18/93 MM by QBTOMM and Sue Woodward (S.WOODWARD/GEnie; 72772 2247/CIS; SWOODWARD/NVN)