Cheesecake recipe for 4 - 8 people, takes only 5 mins; recipe has passion fruit, juice, gelatine, condensed milk, double cream, digestive biscuit, butter, mango, lime, golden caster sugar and passion fruit.
Maracuja (Passion fruit mousse traybake)
Course: Cheesecake
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Butter: 100g butter, melted
- Lime: juice 1 lime
- Golden Caster Sugar: 2 tbsp golden caster sugar
- Mango: 2 mangoes
- Double Cream: 500ml double cream, loosely whipped
- Gelatine: 4 sheets gelatine
- Juice: 250ml passion fruit juice from a carton
- Passion Fruit: 2 passion fruits, flesh scooped out
- Condensed Milk: 2 x 400g cans sweetened condensed milk
- Digestive Biscuit: 250g digestive biscuit
Directions
- 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, puree 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.
