Maracuja (Passion fruit mousse traybake)
- Preparation and cooking time
- 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
For the biscuit base
- 250g digestive biscuit
- 100g butter , melted
For the fruit coulis
- 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.
- 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.
- STEP 3
Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.
- 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.
- STEP 5
To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.