Group 1
Ingredient
KG
Yoghurt
2.000
Pettina Fond Suisse
0.600
Total Weight: 2.600
Group 2
Ingredient
KG
Cream (fresh)
0.500
Apito Passionfruit Flavouring Paste
0.020
Total Weight: 0.520
Group 3
Ingredient
KG
Golden Circle Tropical Fruit Salad
0.800
Total Weight: 0.800
1. Place Group 1 in mixing bowl.
2. Whisk on top speed for 5 minutes.
3. Add Group 2 and whisk for a further 2 minutes on top speed.
4. Add Group 3 and fold in by hand.
5. Pre-line a standard baking tray with a pre-baked 800 g sponge sheet.
6. Deposit yoghurt batter and spread evenly.
7. Place a second 800 g pre-baked sponge sheet on top.
8. Cover sponge sheet with greaseproof paper and press down with wire cooling tray.
Yield: Notes: By freezing overnight the slice cuts cleaner.
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