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    You are in: Home / Recipes / Gelantine a La Ponche Crema Recipe
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    Gelantine a La Ponche Crema

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    WicklewoodWench's Note:

    A very rich Suriname dessert made from condensed milk and copious amounts of the South American liquere, Ponche Crema. Taken from islandflave.com and posted for ZWT7 Cooking time is chilling time

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 tablespoons gelatin
    • 1/2 cup water
    • 4 cups of ponche crema
    • 3 (16 ounce) cans condensed milk
    • 4 (16 ounce) cans evaporated milk
    • 2 (16 ounce) cans fruit cocktail, drained
    • trifle cookie (optional)

    Directions:

    1. 1
      Put the gelatin in half a cup of warm water, stir until transparent.
    2. 2
      Mix the ponche crema together with the evaporated and condensed milk.
    3. 3
      Add the gelatin and stir the mixture.
    4. 4
      Combine the fruit cocktail, with the ponche crema mix.
    5. 5
      Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.
    6. 6
      Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.
    7. 7
      Topple the cake on a pie plate and serve.

    Ratings & Reviews:

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    Nutritional Facts for Gelantine a La Ponche Crema

    Serving Size: 1 (542 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1290.5
     
    Calories from Fat 395
    30%
    Total Fat 43.9 g
    67%
    Saturated Fat 27.1 g
    135%
    Cholesterol 169.7 mg
    56%
    Sodium 650.6 mg
    27%
    Total Carbohydrate 184.4 g
    61%
    Dietary Fiber 1.5 g
    6%
    Sugars 152.5 g
    610%
    Protein 46.2 g
    92%

    The following items or measurements are not included:

    crema

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