by MOSA Supper Club & Chef Lemuel Ramos
This Makrut olive oil cake is a true celebration of seasonal flavors, elevated by the richness of Straus Organic Dairy. Baked with our Organic Whole Milk Greek Yogurt and Organic European-Style Butter, the cake is crowned with a scoop of Organic Vanilla Bean Super Premium Ice Cream and finished with a silky mango pastry cream made from Straus Organic Heavy Whipping Cream. Bright citrus, lush mango, and creamy vanilla come together in every bite—a dessert so irresistible, not a single plate was left behind.
This Peaches & Cream French Toast uses melted Straus Family Creamery Organic Vanilla Bean Ice Cream as a clever two-ingredient hack for rich, perfectly golden French toast. Topped with warm caramelized peaches, a buttery homemade crumble, and an extra scoop of ice cream, it is an indulgent twist on a classic breakfast favorite.
Ingredients
Mango pastry cream
- 1 pint Straus Organic Heavy Whipping Cream
- 1 cup diced Carabao mango (or other ripe mango)
- 1 tablespoon cornstarch
- tablespoons sugar
Cake
- 1 1/2 cup granulated sugar
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 eggs, at room temperature
- 1 cup olive oil
- 6 makrut leaves, finely chopped
- 3/4 cups Organic Whole Plain Greek Yogurt
- 1/4 cup lime juice
Instructions
Mango Pastry Cream (make first)
Step 1
In a saucepan, combine Strauss heavy whipping cream and diced mango. Heat gently
over low heat for 10-15 minutes, until fragrant and infused. Remove from heat and blend
until smooth. Set aside.”;}i:1;a:2:{s:5:”label
