- Cook Time: 30 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 486
- Carbohydrate Content: 47g
- Fat Content: 30g
- Fiber Content: 1g
- Protein Content: 7g
- Saturated Fat Content: 18g
- Sodium Content: 0.5g
- Sugar Content: 39g
Maracuja (Passion fruit mousse traybake) Recipe
Maracuja (Passion fruit mousse traybake) is a Cheesecake recipe for 4 - 8 people, takes only 5 mins; recipe has passion fruit, juice and gelatine.
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
Instructions
- 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.