Orange Passion Fruit Traybake Food
MARACUJA (PASSION FRUIT MOUSSE TRAYBAKE)
We've turned this tangy Brazilian mousse pudding into a traybake cheesecake with biscuit base and gelatine to help with slicing
Provided by Jennifer Joyce
Categories Dessert
Time 35m
Yield Cuts into 16 squares
Number Of Ingredients 11
Steps:
- 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, purée 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.
Nutrition Facts : Calories 486 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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