Mango Trifle
19-007
Ingredients
Group Butterscotch Cake Crumb
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.200
100
Eggs
0.060
30
Water
0.020
10
Oil
0.080
40
Total Weight: 0.360
Group Mango Cream
Ingredient
KG
Weight (%)
Ripe Mangoes
0.600
-
Cremess Superior
0.400
-
Mango powder
0.020
-
Total Weight: 1.020
Group Butterscotch Cream
Ingredient
KG
Weight (%)
Cremess Superior
0.400
-
Water
0.400
-
Butterscotch Cake Crumb
0.200
-
Total Weight: 1.000
Group Toppings
Ingredient
KG
Weight (%)
Ripe Mangoes
0.120
-
Butterscotch Cake Crumb
0.020
-
Total Weight: 0.140
Method
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)
Product Used
Ingredients
Group Butterscotch Cake Crumb
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.200
100
Eggs
0.060
30
Water
0.020
10
Oil
0.080
40
Total Weight: 0.360
Group Mango Cream
Ingredient
KG
Weight (%)
Ripe Mangoes
0.600
-
Cremess Superior
0.400
-
Mango powder
0.020
-
Total Weight: 1.020
Group Butterscotch Cream
Ingredient
KG
Weight (%)
Cremess Superior
0.400
-
Water
0.400
-
Butterscotch Cake Crumb
0.200
-
Total Weight: 1.000
Group Toppings
Ingredient
KG
Weight (%)
Ripe Mangoes
0.120
-
Butterscotch Cake Crumb
0.020
-
Total Weight: 0.140
Method
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.
Ingredients
Group Butterscotch Cake Crumb
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.200
100
Eggs
0.060
30
Water
0.020
10
Oil
0.080
40
Total Weight: 0.360
Group Mango Cream
Ingredient
KG
Weight (%)
Ripe Mangoes
0.600
-
Cremess Superior
0.400
-
Mango powder
0.020
-
Total Weight: 1.020
Group Butterscotch Cream
Ingredient
KG
Weight (%)
Cremess Superior
0.400
-
Water
0.400
-
Butterscotch Cake Crumb
0.200
-
Total Weight: 1.000
Group Toppings
Ingredient
KG
Weight (%)
Ripe Mangoes
0.120
-
Butterscotch Cake Crumb
0.020
-
Total Weight: 0.140
Method
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)
Product Used
Ingredients
Group Butterscotch Cake Crumb
Ingredient
KG
Weight (%)
BAKELS PREMIER BUTTERSCOTCH MUFFIN MIX
0.200
100
Eggs
0.060
30
Water
0.020
10
Oil
0.080
40
Total Weight: 0.360
Group Mango Cream
Ingredient
KG
Weight (%)
Ripe Mangoes
0.600
-
Cremess Superior
0.400
-
Mango powder
0.020
-
Total Weight: 1.020
Group Butterscotch Cream
Ingredient
KG
Weight (%)
Cremess Superior
0.400
-
Water
0.400
-
Butterscotch Cake Crumb
0.200
-
Total Weight: 1.000
Group Toppings
Ingredient
KG
Weight (%)
Ripe Mangoes
0.120
-
Butterscotch Cake Crumb
0.020
-
Total Weight: 0.140
Method
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.
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