Mango Trifle
19-007
Group Butterscotch Cake Crumb
Ingredient
KG
%
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.200
100.00
Eggs
0.060
30.00
Water
0.020
10.00
Oil
0.080
40.00
Total Weight: 0.360
Group Mango Cream
Ingredient
KG
%
Ripe Mangoes
0.600
-
CREMESS SUPERIOR
0.400
-
Mango powder
0.020
-
Total Weight: 1.020
Group Butterscotch Cream
Ingredient
KG
%
CREMESS SUPERIOR
0.400
-
Water
0.400
-
Butterscotch Cake Crumb
0.200
-
Total Weight: 1.000
Group Toppings
Ingredient
KG
%
Ripe Mangoes
0.120
-
Butterscotch Cake Crumb
0.020
-
Total Weight: 0.140
How to do it:
Butterscotch Cake Crumb:
1. Combine all ingredients in a mixer bowl
2. Using a paddle, mix for 4 to 5 minutes at medium speed.
3. Pour batter into greased and lined 9 x 9-inch square pan.
4. Bake at 180°C for 10 to 15 minutes.
5. Once cooled, crumble and set aside.
Mango Cream:
1. Peel and cut ripe mangoes into cubes.
2. Place in a blender and blend until smooth in texture.
3. In a mixer, combine pureed mangoes, mango flavor (optional) and Cremess Superior.
4. Using a paddle, mix for 2 to 3 minutes.
5. Set aside until ready to use.
Butterscotch Cream:
1. Mix Cremess Superior and ice cold water for 2 to 3 minutes using paddle attachment.
2. Fold in prepared Butterscotch Cake Crumb.
3. Set aside until ready to use.
Assembly:
1. Arrange alternate layers of Mango Cream and Butterscotch Cream in a wine glass, starting with the Mango Cream.
2. Finish off with mango cubes and Butterscotch Cake Crumb on top.
3. Put in the freezer until ready to serve.
Yield: 8 servings (wine glasses)
