Ingredients:
4 tbsps unfavored gelatin, dissolved in 1 cup buko juice
5 cups combined buko and lychee juice (from can of lychees)
2/3 cup sugar
1 can lychee
4-5 pcs medium size young buko
2 (170g) cans Nestle Cream, chilled
1/4 cup powdered sugar
cherries
Topping:
1 (170g) can Nestle Cream
2 tbsps powdered sugar
1 tbsp unflavored gelatin
Instructions:
Boil dissolved gelatin, buko-lychee juice and sugar. Cool. Drain then slice lychee and scrape buko meat. Set aside. Whip chilled cream adding powdered sugar. Set aside. Add whipped cream to mixture. Mix in sliced lychee and buko meat. Pour in 2 rectangular 6" x 8" gelatin mold. Refrigerate. When about to serve, prepare topping. Whip cream sweetened with powdered sugar and stabilized with gelatin. Pipe on top of molded gelatin. Garnish with cherries.
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