Mandarin Orange Royale
September 21, 2004
Filed under Asia & beyond, Oh so sweet!
Yes, it’s the immortal “royale” dessert recipe again! My daughters and I have perfected the recipe too. While the original recipe, courtesy of my friend Melissa, used whole graham crackers for the crust, we now use crushed graham crackers mixed with melted butter. We have also realized that it is best to chill the cream very well before blending it with the sweetened condensed milk.
Crushed graham crackers come in pouches and are available in the baking section of most supermarkets. If you can’t get the crushed crackers, you can get whole graham crackers and use a rolling pin to crush them.
Ingredients :
2 c. of crushed graham crackers
1/2 c. of melted butter
2-225 ml. brick of all-purpose cream, well-chilled
1-225 ml. brick of sweetened condensed milk, well- chilled
1 can of mandarin oranges, well-drained
Cooking procedure :
Mix together the crushed graham crackers and the melted butter until well blended. Pour the mixture into a freezer-safe container and, using your fingers, press firmly onto the bottom of the container to form a crust.
With a wire whisk, blend together the cream and milk. Pour the mixture over the crust. With a spatula or the back of a spoon, smoothen the cream.
Arrange the segments of mandarin oranges on the cream. Cover the container and chill for a few hours until firm.
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Hi Sassy!
I have encountered a similar recipe before but the recipe called for sliced mangoes, and mangoes were quite expensive because it was not in season so I used sliced peaches instead. Why not give it a try?
Hi Cherleen! We’ve done that. Or, rather, my daughter did. The recipe and photo may not have been re-posted yet.
[...] I posted a recipe for this home made party dessert last year but it was among the ones that were lost last December. Nice thing about keeping all original photos–now, I can repost. It is actually a variation of the mandarin orange royale recipe but, instead of topping the cream with fruit, fruit syrup is poured all over it. [...]
[...] I posted a recipe for this home made party dessert last year but it was among the ones that were lost last December. Nice thing about keeping all original photos–now, I can repost. It is actually a variation of the mandarin orange royale recipe but, instead of topping the cream with fruit, fruit syrup is poured all over it. [...]
Okay, I’m a neophyte to cooking and I’m slowly learning as the days go by. I want to try this recipe but I don’t know what all-purpose cream is. Do I have to go a Filipino store to buy it?
Btw, I’m glad I bumped into your site. I’ve been meaning to learn Filipino recipes for so long now. This will really help.
define_me, it’s single cream as opposed to double cream.
ummm…What do you mean single cream as opposed to double cream?…:???:
check the labels.