Sugarlyte Bounty Harvest

Arielle Claudine Mauricio & Enrique L. Mauricio
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Course Dessert

Ingredients
  

LEMON SPONGE

  • 53 g Eggs
  • 37 g PeotracoSugarlyte
  • 1 g Salt
  • 32 g Cream
  • 55 g All-PurposeFlour
  • 1.5 g BakingPowder
  • 38 g Butter(Melted)
  • 20 g DriedPineapple (Diced)

Milk Crumble

  • 40 g Milk Powder
  • 40 g All-Purpose Flour
  • 12 g Peotraco Macy's Pure cornstarch
  • 13 g Peotraco Sugarlyte
  • 2 g Salt
  • 55 g Butter
  • 20 g MilkPowder
  • 90 g White Chocolate

Cookie Dough

  • 75 g ButterCold (Cubed)
  • 25 g PeotracoSugarlyte (Sifted)
  • 32 g Eggs Whole
  • 1 g Salt
  • 135 g All-Purposed Flour (Sifted)
  • 25 g Rolled Oats Ground
  • 15 g Almond Powdered

Mango Mousse

  • 125 g Mango Puree
  • 10 g Peotraco Sufree
  • 12 g Gelatine (Bloomed)
  • 65 g Peotraco Baker's Mate Whipping Cream Powder
  • 80 g Soy Milk (Cold)

Chantilly Cream

  • 65 g Peotraco Baker's Mate Whipping Cream Powder
  • 80 g Almond Milk (Cold)
  • ½ g Vanilla Beans
  • 30 g Peotraco Sugarlyte

Macerated Berries

  • 5 pcs Strawberry (Quarter)
  • 5 pcs Blackberry (Quarter)
  • 10 pcs Blueberry (Quarter)
  • 5 pcs Raspberry
  • 10 g Lemon Juice
  • 10 g Peotraco Sugarlyte
  • Gold Leaf (Optional)

Instructions
 

Lemon Sponge Procedure

  • Preheat oven at 180°C.
  • Prepare small loaf pan lined with parchment paper at the bottom.
  • Creambutter and sugar together until light and fluffy in stand mixer.
  • Add eggs
  • Pour in dry ingredients and cream butteralternately.
  • Mixtureshould be fluffy.
  • Foldin lemon zest and dried pineapple.
  • Bake for 20 minutes.

Milk Crumble Procedure

  • Mixeverything together until it turns crumbly.
  • Sprinkle crumble all over lined pan.
  • Baked at 180°C for 10 minutes until golden brown.
  • Let it cool. Add melted chocolate and sprinkle remaining milk powder.

Cookie Dough Procedure

  • Prepareoven to 180°C.
  • Prepare baking sheet lined with parchment or silicon mat.
  • Mix all dry ingredients together in mixer with paddle attachment.
  • Drop in cubes of butter one at a time.
  • Mix until sandy mixture. Add eggs.
  • Shape/Flatted dough immediately.
  • Brush with egg wash. Can also be baked immediately. Bake for 12 minutes.

Chantilly Cream Procedure

  • Whip Baker's Mate Whipping Cream with vanilla and Peotraco Sugarlyte.
  • Use immediately

Macerated Berries Procedure

  • Mixed everything together let it sit for at least

Assembly

  • Pipemango mousse as base, let it set.
  • Put 4 pcs. lemon sponge on side, then the macerated berries on the other side.
  • Add the crumble then pipe Chantilly cream over the berries.
  • Put the cookie on top of the glass pipe Chantilly cream and fresh berries and bruleed mangoes.