Crafted with tradition, baked with passion!

STICKY TOFFEE KNICKERBOCKER GLORY

ORIGINAL PRODUCT

Knickerbocker Glory is a layered ice-cream sundae with chopped fruit served in a tall conical glass topped with a cherry & wafer and eaten with a long spoon. Dawn Foods UK Ltd. Worcester Road Evesham, Worcs. UK-WR11 4QU Chef’s Twist We have reinvented this through: Flavour – rather than vanilla & fruit we have swapped this for a top 10 iconic British dessert/flavour; Sticky Toffee. Texture – included sponge to give added texture and flavour to the eat.

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Trifle Bars TrifleCOMPOSITION Bars WORKING METHOD

Toffee Sponge Cubes made with Dawn® Mix the Creme Cake Base Toffee and all of the liquids for 1 minute on slow speed Creme Cake Base Toffee layered in a tall and thenNeutral 3 minutesFond on medium speed. Deposit 600g of the batter into 3 greased sundae glass with Dawn® Caramel Topping 7” x Neutral12” foil Fond tray bakes. Bake at 180°C for approximately 25-30 minutes. Sauce, toffee/fudge pieces, toffee ice cream AllowSucrem the cake Nova sheets Plus to cool and then cut into approximately 20mm cubes. and date coulis, topped off with a caramel Sucrem Nova Plus mousse made with Dawn® Caramel Fond and Plain Sponge Sheets decorated with Dobla® Caramel Curls and a For thePlain date Sponge coulis Sheets place the dates into a bowl with the bicarbonate of soda Dobla® Cigarillo and thenClassic cover Strawberry with boilingDelifruit water. Leave to soak for 30 minutes and then drain thoroughlyClassic Strawberry making Delifruitsure you retain the liquid. Add 100g of the retained liquid and Toffee Sponge Cubes 100g of sugar to a saucepan and bring to the boil to make a syrup – continue to 1000g Dawn® Creme Cake Base Toffee boil for 2 minutes. Add the syrup and the soaked and drained dates to a blender 350g Liquid Egg and blend until smooth – add more of the retained liquid if necessary to achieve a 300g Vegetable Oil pouring consistency. 225g Water

BlackBlackIce-Cream Forest Forest Domes Domes For the caramel mousse mix the warm water and Caramel Fond powder together Toffee Ice-cream until thoroughly dissolved and then fold in the whipped cream. To build put a few toffeeNeutralNeutral sponge Fond Fond cubes into the base of the dessert glass and top with a drizzle of Date Coulis Caramel Topping Sauce, date coulis and toffee/fudge pieces. Top this with a scoop 150g Chopped dates of toffee ice cream. Repeat the above process one more time and then finish off 100g Sugar CocoaCocoa Decorgel Decorgel Plus Plus with a swirl of caramel mousse, further drizzles of Caramel Topping Sauce and date 1 teaspoon Bicarbonate of Soda coulis. Boiling Water ChocolateChocolate Fond Fond

Caramel Mousse Dark Cherry Delifruit Dark Cherry Delifruit 100g Dawn® Caramel Fond Decorate with Caramel Curls and a Chocolate Cigarillo. 100g Warm Water (minimum 22°C) Chocolate Sponge Base 500g Whipped Cream (soft peaks) Chocolate Sponge Base Item Code Product Name Packaging Topping 0.00828.866 Creme Cake Base – Toffee 12.5kg Sack Dawn® Caramel Topping Sauce Dobla® Caramel Curls and Cigarillos 2.02588.804 Caramel Fond 2 x 2.5kg Case StickyToffee/Fudge Toffee Pieces Knickerbocker Glory 2.03116.311 Caramel Topping Sauce 1kg Bottle Sticky Toffee Knickerbocker Glory 2.76056.823 Dobla® Caramel Curls 4kg Pack

Crème Cake Base Toffee Caramel Topping Sauce / Date Coulis Crème Cake Base Toffee Dawn Foods UK Ltd. Toffee Ice-cream Dobla® Caramel Curls, Worcester Road ToffeeToffee/Fudge Ice-cream Pieces, Dobla® Cigarillo Evesham, Worcs. Caramel Topping Sauce, Date Coulis UK-WR11 4QU CaramelCaramel Topping Mousse Sauce, Date Coulis Caramel Fond CaramelToffee Ice-CreamFond Cigarillo, Dobla, Caramel Curls, Toffe Chunks

Cigarillo,Toffee Sponge Dobla, Caramel Cubes Curls, Toffe Chunks

WWW.DAWNFOODS.COM For more insights and solutions, contact us at +44 1386 760 843

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