McDougalls The “Not” Dog

Method

Step One

Preheat the oven to 180°C, 350°F, gas mark 4.  

Step Two

Place 2 small gastros into the fridge. This will be used to set your mousse and cool your coulis. 

Step Three

Mix McDougalls Plain Sponge Mix, with the recipe stated water, Angel Delight Butterscotch Whip and milk using an electric hand whisk. 

Step Four

Line the silicone moulds with a small strip of greaseproof to make removing the baked sponge fingers easier. 

Step Five

Once mixed, put the cake mix into a piping bag and pipe the moulds ½ full, allowing space to rise. 

Step Six

Bake in your preheated oven for 15-20 minutes, until an inserted knife comes out clean and they have puffed up. 

Step Seven

Remove once cooked and leave to cool. 

Step Eight

Whilst these are cooking, make your strawberry coulis.  Put the chopped strawberries into a small pan with ½ tbsp of icing sugar. If needed, you can add a dash of water to let the coulis down. Cook on a gentle heat until all the strawberries have broken down and the sauce has thickened to a point where it will coat the back of a spoon. 

Step Nine

Remove from the heat and blend with a stick blender. Cool it down. 

Step Ten

Combine the yoghurt, Angel Delight Strawberry Whip and ¾ of the coulis mix (once it has cooled) in a bowl. Beat with an electric hand whisk until thick. 

Step Eleven

With the remaining ¼ of coulis, put this into a piping bag and place into one of the chilled gastro trays in the fridge. 

Step Twelve

Once thick, place into one of the chilled gastros and put into the fridge to set. 

Step Thirteen

Mix the oats with the brown sugar and margarine until it resembles a breadcrumb consistency. 

Step Fourteen

Place onto a tray lined with a silicone mat and cook in the 180°C 350°F, gas mark 4 oven for 5-8 minutes, until golden brown. 

Step Fifteen

Remove and leave to cool. 

Step Sixteen

Put the mango into a small pan with lemon juice and 1 tsp icing sugar. Cook on a gentle heat until thickened. Blend with the stick blender. Place the saucepan into a sink of cold water to bring the temperature down.

Step Seventeen

Place the coulis into a piping bag and put into the other chilled gastro tray in the fridge with the strawberry coulis to bring it down to temperature.  

Step Eighteen

Keep these in the fridge until you are plating. 

Step Nineteen

Finely dice the green apple, skin on. This needs to resemble relish that you would get on a hot dog. 

Step Twenty

Finely chop the mint. 

Step Twenty One

Combine the mint, diced apple and apple juice together. This will need to sit for 5-8 minutes. Do not leave it too long as this will then soften the apples too much and you want some crunch left in them. 

Step Twenty Two

Assemble your dessert. 

Step Twenty Three

On a white board, cut the sponge fingers down the middle, lengthways through the top but not all the way through and open out – like a hot dog bun. Place these onto the serving plate. 

Step Twenty Four

Spoon the strawberry mousse mixture into a piping bag fitted with a round hole nozzle. 

Step Twenty Five

Pipe this along the length of the cake, in the cut part, to look like the “dog” part of the “Not” Dog. 

Twenty Six

Remove your coulis from the fridge.  Pipe the strawberry coulis in a zigzag across the mousse and bun. Do the same with the mango coulis, but in the opposite direction. 

Twenty Seven

Drain the liquid from your apples and then spoon the relish along the length of the “Not” Dog, end to end.

Twenty Eight

Sprinkle with the crispy oats. 

Twenty Nine

You are ready to serve.