MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)

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Maracuja (Passion fruit mousse traybake) image

We've turned this tangy Brazilian mousse pudding into a traybake cheesecake with biscuit base and gelatine to help with slicing

Provided by Jennifer Joyce

Categories     Dessert

Time 35m

Yield Cuts into 16 squares

Number Of Ingredients 11

2 passion fruits , flesh scooped out
250ml passion fruit juice from a carton
4 sheets gelatine
2 x 400g cans sweetened condensed milk
500ml double cream , loosely whipped
250g digestive biscuit
100g butter , melted
2 mangoes
juice 1 lime
2 tbsp golden caster sugar
2 passion fruits , flesh scooped out and chopped

Steps:

  • 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.
  • 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.
  • Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
  • 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.
  • To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.

Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

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