INGREDIENTS

1 – 410ml Angel Evaporada
1 – 380grams Angel Condensada
1 cup sugar
1-25gram pack strawberry juice powder
6 cups water
3 cups cooked mini sago
2 cups fresh strawberries, sliced – optional

 

PROCEDURE

  1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
  2. Divide sago and strawberries into 6-500ml plastic bottles. Pour in strawberry milk. Chill for 3 hours.
  3. Pour over cup with ice and serve.

INGREDIENTS

Mango Jelly
4 cups water
1 – 25grams unflavored clear gulaman powder
1 – 25 grams mango juice powder
1 – 410ml Angel Evaporada
1 – 380grams Angel Condensada
1 cup sugar
6 cups water
2 cups diced fresh mangoes

 

PROCEDURE

  1. In a pot, combine water, gulaman powder and mango juice powder. Bring to a quick boil over medium heat stirring regularly until small bubbles appear. Turn of heat and pour into a rectangular container. Let it set in the refrigerator until firm to cut. Once set, cut jelly into cubes.
  2. In a large bowl or pitcher combine Angel Evaporada, condensasda, sugar and water. Stir until sugar is completely dissolved.
  3. Divide mango and jelly into 6-500ml cups plastic bottles. Pour in milk mixture. Chill for 3 hours.
  4. Pour over glass with ice and serve.

      5. INGREDIENTS

      Chocolate Panna Cotta
      – 1 – 410ml Angel Evaporada
      – ⅔ cup Angel Condensada
      – ½ cup unsweetened cocoa powder
      – 2 cups water
      – 5 tsp gelatin
      Cream Panna Cotta
      – 1 – 370ml Angel All-Purpose Creamer
      – ⅔ cup Angel Condensada
      – 1 cup water
      – 3 tsp gelatin

       

      PROCEDURE

      1. Make the chocolate panna cotta first. Pour the water in a sauce pot. Sprinkle the 5 teaspoons of gelatin over the water. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
      2. Add the unsweetened cocoa powder, Angel Evaporada and Angel Condensada. Whisk until no lumps appear. Pour and divide this mixture over 10 250 ml containers. A portion is about ½ cup or 100ml. Set this for about 30-40 minutes in the chiller.
      3. Make the cream panna cotta next. In another pot, pour in the water and sprinkle 3 teaspoons of gelatin. Let the gelatin bloom for 2-3 minutes. Heat the pot until it simmers and completely dissolves the gelatin.
      4. Add the Angel All Purpose Creamer and Angel Condensada. Stir and let simmer for 2 – 3minutes. Let this cool slightly before using.
      5. Take the semi-set chocolate panna cotta out of the ref and carefully pour 1/3 cup of cream panna cotta over it. Do this for the rest of the mixture. Be careful and test the chocolate panna cotta has slightly set (top has already formed a skin) this will act as a barrier and will ensure that the cream and chocolate do not mix
      6. Put in the chiller overnight to set.
      7. Serve chilled.

      INGREDIENTS

      1-410mL Angel Kremdensada, chilled
      8 pieces store bought chocolate sponge cake bars
      1/2 cup chopped maraschino cherries plus extra for topping
      1/2 cup shave semi-sweet chocolate

       

      PROCEDURE

      1. Transfer Angel Kremdensada in a bowl. Using an electric mixer or wire whisk, whip until fluffy and doubled in volume. Set aside.
      2. Arrange half of the chocolate sponge cake bars in loaf pan or serving dish.
      3. Top chocolate sponge cake with whipped cream and sprinkle with chopped cherries.
      4. Layer with the remaining chocolate sponge cake and whipped cream.
      5. Decorate with shaved chocolate and cherries.

      INGREDIENTS

      Crust:
      – 1 1/2 cup crushed grahams
      – 1/2 cup sugar
      – 3/4 cups butter, softened
      Pastry Cream:
      – Half can Angel Kremdensada
      – 1/8 tbsp salt
      – 2 egg yolks
      – 1 1/2 tbsp corn starch
      – 1 tbsp all-purpose flour
      Topping:
      – 2 cups ripe magoes, slice or balls
      – Half can Angel Kremdensada, chilled and whipped

       

      PROCEDURE

      1. To make the pastry cream: In a saucepan, combine Angel Kremdensada at room temperature and salt. Cook over medium heat until mixture comes to a simmer. Add vanilla extract. In a small bowl, whisk together egg yolk and corn starch. Whisking constantly, slowly pour about half can of hot Angel Kremdensada mixture into the egg yolk mix. Continue whisking until it has been incorporated. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly until it thickens for about 2 minutes. Transfer to a bowl and add butter and beat until butter melts. Cover with a cling film and set aside.
      2. To assemble, spread pastry cream on top of the prepared crust. Arrange mangoes on top and pipe whipped cream to garnish.

      INGREDIENTS

      1-7 gram envelope unflavored gelatin
      1/4 cup cold water
      1 tbsp sugar
      1 1/2 cups Angel Evaporada
      2 cups semi-sweet chocolate morsels
      1 tbsp vanilla extract
      whipped cream and cherries for topping

       

      PROCEDURE

      1. Combine gelatin and water in a saucepan.
      2. Stir over low heat until gelatin is dissolved.
      3. Add sugar and evaporated milk.
      4. Continue stirring until milk is steaming hot. Do not boil.
      5. Place morsels and vanilla in a large bowl. Add steaming milk. Blend using a hand mixer.
      6. Transfer to a large liquid measuring cup. Pour into molds.
      7. Refrigerate for at least 3 hours or until set.
      8. Top with whipped cream and cherries. Serve chilled.

      INGREDIENTS

      Pie Crust:
      – 1 1/2 cups graham cracker crumbs
      – 2 tablespoon sugar
      – 3/4 cup softened butter
      Vanilla Cream:
      – 1 cup sugar
      – 1/2 cup cornstarch
      – 1 egg, lightly beaten
      – 1-370ml Angel All-Purpose Creamer, at room temperature
      – 3 pieces ripe banana
      – 1-370ml Angel All Purpose Creamer, chilled overnight (12 hours) and whipped
      – chopped cashews (topping)
      – caramel syrup

       

      PROCEDURE

      1. Mix graham crackers with softened butter and sugar, then press mixture into an 8-inch round cake pan with removable bottom. Chill in the refrigerator to set.
      2. Whisk sugar, cornstarch, egg, Angel All-Purpose Creamer, and water in a saucepan. Cook while whisking continuously until thick and smooth. Allow to cool then pour unto crust.
      3. Slice big chunks of bananas then push on the cream filling.
      4. Top with whipped Angel All-Purpose Creamer and garnish with chopped cashew and caramel syrup.
      5. Chill in the refrigerator for at least 4 hours to set.

      INGREDIENTS

      1 cup sugar
      1/2 cup cornstarch
      2 eggs, lightly beaten
      1-410 ml can Angel Kremdensada
      1 3/4 cups water
      1 tsp vanilla
      1 small can fruit cocktail, drained
      Store bought cake slices (chiffon or mamon)

       

      PROCEDURE

      1. Mix sugar, cornstarch, eggs, Angel Kremdensada, water and vanilla in a saucepan. Cook stirring constantly until thick and smooth. Set aside and allow to cool.
      2. Line the bottom of a square dish with cake slices. Cover with half of Angel Kremdensada mixture and top with fruits. Add another layer of cake slices. Cover with remaining mixture and top with fruits. Chill in the refrigerator for at least 2 hours.

      INGREDIENTS

      1 – 410ml Angel Kremdensada
      500 grams dark or bittersweet chocolate
      2 ½ cups crushed chocolate cookies
      ½ cup cocoa powder
      ½ cup ground nuts (almonds or walnuts)

       

      PROCEDURE

      1. Heat chocolate in a double-boiler until melted then stir in Angel Kremdensada and crushed cookies.
      2. Place inside the refrigerator for at least 3 hours.
      3. Shape into 1 inch balls then coat with cocoa powder or ground nuts.