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Ingredients

For the biscuit base

  • 250g digestive biscuit
  • 100g butter, melted

For the fruit coulis

Method

  • 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.

Recipe from Good Food magazine, June 2014

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A star rating of 4.3 out of 5.6 ratings
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