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Lechon Taco - Tibuk-Tibok - Fruit Salad Lollies - Yema (Egg Custard Cream) - Eggplant And Zucchini Lasagna (part 3)

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Fruit Salad Lollies

         Serves 8 to 12

Ingredient

         1 can (836 or 850 grams) tropical fruit cocktail, drained thoroughly meat of 1 young coconut, scraped into strips

         1/4 cup raisins

         1 box or can (250 ml) all-purpose cream

         yema(recipe below)

         1/4 cup grated Parmesan cheese

 Recipe

1.    In a large mixing bowl, place fruit cocktail. Mix in the coconut strips and raisins.

2.    Add all-purpose cream and cooked yema(recipe below) and mix thoroughly. Add Parmesan cheese and mix again.

3.    Distribute cream mixture into 5-ounce plastic cups, insert a wooden spoon, then cover individually with pre-cut plastic wrap. Secure the rim of the cup with a rubber band. Place all the cups on a tray and put in freezer until needed.

4.    Thaw for at least 5 minutes before serving. Push the bottom of the cup to ease out the frozen lollipop.

Yema (Egg Custard Cream)

Ingredient

         2 egg yolks

         1/2 cup fresh milk

         2 tablespoons white sugar

2 egg yolks

2 egg yolks



 Recipe

Place the egg yolks, fresh milk and sugar in the top bowl of a double boiler and mix thoroughly with a whisk. Place bowl over the preheated boiler. Keep stirring for about 3 to 5 minutes or until a creamy custard is formed. Set aside and allow to cool to room temperature

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