"Put the cheese where your mouth is... and hold the Cheese Whiz."

The Cheesy Marzipan Jell-O-Ring.

1. This recipe is another take on Jell-O the Asian away using a mixture:

- Gelatine and agar-agar (seaweed); follow the recipe on the package to prepare and how to mix in the salad ingredients; alternatively, use a locally available cookbook or Internet website

- Combine the sweet creaminess of store bought marzipan's honeyed almond flavour

- A Philippine fruit pomade (use in limited quantities due to its dominant strong off flavour and texture or consistency) called locally "Cheesa" from the Philippine corner store

- Creamed Monterrey Jack cheese from the tub or package

2. This second recipe is another take on the Jell-O idea this time with "Cheesa" and/or avocado:

- Gelatine and agar-agar (seaweed); follow the recipe on the package to prepare and how mix in the salad

ingredients; alternatively, use a locally available cookbook or Internet website

- A Philippines fruit pomade as above from "Cheesa"

- Yoghurt

- Cream cheese (plain)

- Creamed Mexican golden fruit of avocado in a fruit pomade

3. Garnishing:

Use the ring mould and garnish with black cherries, inedible mustard greens, miracle whip and marzipan and apply by using a plastic bag snipped at tip with icing applicator fitted in holding in position and squeezing gently as you're piping around the ring.

Note: The fruit pomade compote here should be also researched at your local "Pinoy Food Mart" for availability. It is a known backyard fruit in the Philippines although is the exception amongst common fruits to the Filipino taste.