MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)

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

Ingredients

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