Maracuja (Passion fruit mousse traybake)

Maracuja (Passion fruit mousse traybake)

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Cooking time

Prep: 30 mins Cook: 5 mins plus 2 hrs chilling

Skill level

Moderately easy

Servings

Cuts into 16 squares

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

Nutrition and extra info

Nutrition info

Nutrition per square

kcalories
486
protein
7g
carbs
47g
fat
30g
saturates
18g
fibre
1g
sugar
39g
salt
0.5g

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

For the biscuit base

  • 250g digestive biscuits
  • 100g butter, melted

For the fruit coulis

  • 2 mangoes
  • juice 1 lime
  • 2 tbsp golden caster sugar
  • 2 passion fruits, flesh scooped out and chopped

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Method

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

Recipe from Good Food magazine, June 2014

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Comments

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mrs powell's picture

made this as part of a dinner party, quite nice, but very very sweet. it certainly dosnt need two tins of condensed milk, i think one would have been enough. i i only put 200 ml of double cream and made the rest up with mascapone. used ginger snaps instead of digestive.dont think i would make it again.

fliss252's picture
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Really delicate flavours, a great dessert - my family loved it! I substituted the passion fruits for mangoes but kept the passionfruit juice and I also swapped the Cointreau for orange blossom water which made a good alternative. The quantities are generous, so I ended up halving the recipe and still having plenty.

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