INGREDIENTS

8 packs store bought mini mamon
1/2 cup unsweetened pineapple juice
1 can, 410ml Angel Kremdensada, room temperature
12 grams unflavored white gulaman powder
1 can, 432g fruit cocktail, drained and syrup reserved
1 1/4 Cup water
1 1/2 Tablespoon gelatin powder

PROCEDURE

1. Press down mini mamon into a pyrex serving dish. Poke holes into the mamon using a fork. Drizzle with reserved 1⁄4 cup fruit cocktail syrup. Set aside.
2. In a saucepan, add pineapple juice and Angel Kremdensada. Sprinkle gulaman powder. Mix well. Bring mixture into a quick boil. Pour mixture on top of the mamon. Cover and refrigerate until set.
3. In a small saucepan, dissolve gelatin powder in water. Bring to a boil. Set aside.
4. Remove cover and top jelly with fruit cocktail. Pour clear gelatin mixture on top. Refrigerate jelly until gelatin on top is firm and set.
5. Slice fruit cocktail jelly and serve.