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 MANGO PUREE.SPOON LEMON CHIFFON OVER PUREE;REFRIGERATE UNTIL SET.TOP EACH TRIFLE WITH ONE OF THE RESERVED MANGO SLICES.

LEMON CHIFFON:

BEAT ALL EGGYOLKS,HALF OF THE SUGAR AND THE RIND IN A MACHINE BOWL UNTIL THICK AND CREAMY.SPRINKLE GELATINE OVER THE WATER IN SMALL HEATPROOF JUG; STAND JUG IN SMALL SAUCEPAN OF SIMMERING WATER.STIR UNTIL GELATINE DISSOLVES;ADD JUICE,STIR INTO EGG MIXTURE.TRANSFER TO LARGE BOWL.BEAT EGGWHITES IN A MACHINE BOWL UNTIL SOFTPEAKS FORM.GRADUALLY ADD REMAINING SUGAR,1 TABLESPOON AT A TIME ,BEATING UNTIL SUGAR DISSOLVES BETWEEN ADDITIONS;FOLD INTO LEMON MIXTURE ,THEN FOLD IN CREAM.