Comments on: Mango & Broas Trifle a la Marketman

By: betty q.

betty q. — Mon, 14 Apr 2008 05:00:03 +0000

Blutooth: I used to work in one Vancouver’s finest dessert restaurants way back when…got married, then the babies came…and now am a stay home mom! One of the restaurants’s biggest seller is their chocolate trifle…do you have a recipe for chocolate pudding?…and a really nice chocolate cake?…If not, send me an e-mail…bettytrinidad@hotmail.com…it is quite a long recipe since there are few components to the trifle….chocolate cake..then berry compote…then chocolate rum mousse or pudding…fruits and then the glaze…hope you have the time…I used to make a low fat verison of this chocolate trifle using chocolate angel food cake…let me know which you prefer..

By: betty q.

betty q. — Sat, 12 Apr 2008 23:59:25 +0000

Corrine: Yup, that yoghurt thing is LABNEH…also used in Lebanese or Middle Eastern Cuisine…BUT if you strain it for a longer period of time, you will get YOGHURT CHEESE which is what is mainly used for Lebanese cooking and called LABNEH…I THINK!!! The texture is something similar to “kesong PUTI”…However, I normally only strain it for no longer than 2 to 3 hours so it still is creamy…you still want the texture of a custard when you use the strained yoghurt in trifle.

By: corrine

corrine — Sat, 12 Apr 2008 09:19:30 +0000

betty q, isn’t that yoghurt thing called labneh or labnah? It’s in my to make list. I didn’t imagine it can be used in a trifle. Would try that one! Thanks!

By: suzette

suzette — Sat, 12 Apr 2008 05:14:59 +0000

Trifle not rifle hehehe

By: suzette

suzette — Sat, 12 Apr 2008 05:05:43 +0000

what a coincidence, i was just looking for a strawberry rifle recipe in the net… i’m doing a “vacuum cleaning” also, figuring out what to do with the last zesto box of strawberries from our recent baguio trip. i’ll just use my old refrigerator cake recipe, quite similar to yours. for sure this will be wiped out also in no time :)

By: betty q.

betty q. — Fri, 11 Apr 2008 17:52:57 +0000

Kitkathie:…glad you loved the yoghurt suggestion…here’s a serving suggestion as well…use a MARTINI glass and layer the components…your family will think you slaved the whole day to do this!!!…to make it look even fancy schmancy…use a melon baller to scoop the mangoes and add a sprig of mint leaf!!!

By: kitkathie

kitkathie — Fri, 11 Apr 2008 16:51:05 +0000

Hello MM, I can imagine tasting it right now! Yumyum! Loved Ms. BettyQ. suggestion on the yoghurt ,, thanks

By: jdawgg

jdawgg — Fri, 11 Apr 2008 16:49:41 +0000

Hey Marketman,

Hello and thank you for the idea. This a keeper and I will not be surprise if “BILBIL NI MISIS” does “TRIFLE” and my bilbil too. It’s so hard to keep my “girlish figure” with all this sinful recipe you come out with. Have a Good Weekend to you and everyone else.

By: betty q.

betty q. — Fri, 11 Apr 2008 16:30:20 +0000

So that mine, my hubby’s and my boys’ waistlines and cholesterol count will not “TRIFLE” in size as Lee said…hahaha…I use drained plain yoghurt (drained in mesh strainer lined with cheesecloth for about 2 to 3 hours in refrigerator and sweetened with a bit of honey and a splash of vanilla) in place of the custard. I also make a berry compote….top the broas or sponge cake with the berry compote, then top the berry compote with the thickened sweet yoghurt…then topped with sliced mangoes and pistachio nuts…My family’s waistlines do not “TRIFLE” in size…try it LEE…it’s REALLY REALLY GOOD!!!

By: u8mypinkcookies

u8mypinkcookies — Fri, 11 Apr 2008 13:02:16 +0000

we use graham crackers when doing this! hehe.. mango float! or instead of mango, we use the canned fruit cocktail also.