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Maracuja (Passion fruit mousse traybake)

Ingredients

  1. Step 1 2 passion fruits , flesh scooped out
  2. Step 2 250ml passion fruit juice from a carton
  3. Step 3 4 sheets gelatine
  4. Step 4 2 x 400g cans sweetened condensed milk
  5. Step 5 500ml double cream , loosely whipped
  6. Step 6 250g digestive biscuit
  7. Step 7 100g butter , melted
  8. Step 8 2 mangoes
  9. Step 9 juice 1 lime
  10. Step 10 2 tbsp golden caster sugar
  11. Step 11 2 passion fruits , flesh scooped out and chopped
Maracuja (Passion fruit mousse traybake)
Calories: 486 Carbohydrate: 47 g Protein: 7 g Fat: 30 g
Cook time: 35 minutes Prep time: 30 minutes Total time: 65 minutes Servings: 16

TAGS

Dessert Brazilian 30-60 minute 600 kcal or less Barbecue Brazilian dessert Cheesecake Entertaining For a crowd Indulgent Jennifer Joyce summer Summer dessert

Directions

  1. Step 1 For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.
  2. Step 2 Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.
  3. Step 3 Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
  4. Step 4 For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.
  5. Step 5 To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.