Thaw Contigo Tres Leches cake and cut pieces in half on the diagonal, scrape frosting from top.
Put small amount of drumrock batter mix in one shallow pan for dry breading, set aside.
In separate bowl, combine more drumrock batter mix, slowly whisk in cold water until a medium thick batter is formed (like a pancake batter).
Whisk in small amount of ground cinnamon to taste.
Meanwhile let small amount of Natures Best vanilla ice cream melt, whisk in equal amount of West Creak jala-mango sauce. Adjust with more melted ice cream to achieve the desired heat.
To fry cakes, gently toss the cake wedges in dry drumrock mix to coat.
Drop into bowl of batter and coat evenly.
Hold the battered cake pieces so half is submerged in the oil until frying starts, then gently drop into fryer. Shake gently.
Once fried to a golden brown, remove from fryer and let drain. Stick with wooden skewers or chopsticks.
Place a small amount of jala-mango crème anglaise on service plate and stand cakes on top, dust with powdered sugar before service.
Ingredients
3 cup Drumrock Fish-Chicken Batter mix
1/4 tsp Roma® Cinnamon, Ground
1/2 cup West Creek Jala Mango BBQ Sauce
4 sprigs Peak Fresh Produce® Mint
12 raspberries, fresh
2 tsp Smucker’s Raspberry Platescapers
4 pieces Contigo Tres Leches cake, partially thawed, cut in half
1/2 cup Nature's Best Dairy® Ice Cream, Vanilla
water, as needed
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
