Maracuja (Passion fruit mousse traybake)

Maracuja (Passion fruit mousse traybake)

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(3 ratings)

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

More effort

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: per square

  • kcal486
  • fat30g
  • saturates18g
  • carbs47g
  • sugars39g
  • fibre1g
  • protein7g
  • salt0.5g
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Ingredients

  • 2 passion fruits, flesh scooped out
  • 250ml passion fruit juice from a carton
  • 4 sheets gelatine
    Gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • 2 x 400g cans sweetened condensed milk
  • 500ml double cream, loosely whipped

For the biscuit base

  • 250g digestive biscuit
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the fruit coulis

  • 2 mangoes
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp golden caster sugar
  • 2 passion fruits, flesh scooped out and chopped

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.

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Comments, questions and tips

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Roseybud73
10th Sep, 2016
5.05
Great success. Everyone at my Olympic party loved it. Had never used geletine before but this worked perfectly. As suggested by previous commentators, I reduced the amount of condensed milk used to one and a half cartons.
daisy84x's picture
daisy84x
31st May, 2015
Used this recipe at a dinner party and it went down really well! However, I didn't use 2 tins of condensed milk, I only used about one and a half, but still tasted ok! I would recommend this recipe for a formal occasion as it is quite difficult to make but I Loved It!!
mrs powell
30th Jun, 2014
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
23rd Jun, 2014
5.05
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.
claire0115
16th Dec, 2015
Does anyone know if I could makevthis a day or two I'm advance?
goodfoodteam's picture
goodfoodteam
18th Dec, 2015
You can make this a day ahead and keep it in the fridge, still in the tin and undecorated. Make sure you line the tin really well to stop the acid from the fruit reacting with the metal of the tin though. We would be tempted to line first with cling film then baking paper to be sure. You can make the coulis ahead too.
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