Tropical Treasure
Cookie base, Mousse and Fruit jelly — a Zeelandia recipe in 3 components. Uses Zeelandia Qki Oat Cookie Mix 20 kg and Cream Alternative Rosette 12 × 1 L.
- baking temperature (cookie base)
- 180 °C
- baking time (cookie base)
- 15 min
- jelly temperature before combining (mousse)
- 18-20 °C
Ingredients
Cookie base
| Ingredient | Quantity |
|---|---|
| Zeelandia Qki Oat Cookie Mix 20 kg | 680 g |
| Margarine (80% fat) | 100 g |
| Water | 60 g |
| Butter | 200 g |
Mousse
| Ingredient | Quantity |
|---|---|
| Tropical fruit flavour jelly | 210 g |
| Water | 900 g |
| Cream Alternative Rosette 12 × 1 L | 400 ml |
| Cream (30% fat) | 400 g |
| Icing sugar | 90 g |
| Lemon juice | 10 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Fruitful Tropical | 144 g |
| Tropical fruit flavour jelly | 110 g |
| Water | 360 g |
Method
- Cookie base
Mix all ingredients (except the butter) at medium speed with a flat beater until a crumble forms. Spread the crumble on a 60 x 40 cm tray. Bake at 180°C for about 15 minutes. Leave to cool. Once cooled, crush it and combine with the melted butter. Place the mixture in a 17 cm diameter ring and press down lightly (aim for an uneven surface). Set aside to chill.
- Mousse
Dissolve the jelly in hot water and cool it to about 18-20°C. Whip the chilled cream, Rosette, icing sugar and lemon juice until stiff. Combine the mixture with the setting jelly and fold gently until uniform. Pour the mousse in portions, alternating with the fruit jelly, onto the cookie bases. Chill.
- Fruit jelly
Dissolve the jelly in hot water, add Fruitful Tropical and mix. Chill.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.