MANGO AND LEMON CHIFFON TRIFLE:

MANGO AND LEMON CHIFFON TRIFLE:

INGREDIANTS:

SPONGE CAKE -200 GM

MANGO JELLY CRYSTALS -85 GM

LARGE MANGO,SLICED THINLY – 600GM

LEMON CHIFFON:

EGGS [SEPERATED] -2

EGG YOLKS -2

CASTER SUGAR -110 GM

FINELY GRATED LEMON RIND -1 TEASPOON

GELATINE -1 TEASPOON

WATER – 60ML

LEMON JUICE -1 TABLESPOON

WHIPPED THICKENED CREAM -180ML

METHOD:

CUT SPONGE INTO 1 CM SQUARES;DIVIDE AMONG SIX 2 –CUP [500ML] SERVING GLASSES.

MAKE JELLY ACCORDING TO DIRECTIONS ON PACKET .POUR HALF OF THE WARM JELLY MIXTURE OVER SPONGE,COVER;REFRIGERATE UNTIL SET .COVER REMAINING JELLY ,REFRIGERATE UNTIL THE CONSISTENCY OF UNBEATEN EGGWHITE.

MEANWHILE MAKE LEMON CHIFFON

RESERVE SIX SLICES OF THE MANGO.BLEND OR PROCESS REMANING MANGO UNTIL SMOOTH.SPOON SOFT JELLY OVER SPONGE ;TOP WITH