Maracuja Passion Fruit Mousse Traybake
This Brazilian dessert transforms a classic passion fruit mousse into a convenient traybake. It features a buttery digestive biscuit base topped with a light, tangy mousse set with gelatine. The dessert is finished with a vibrant mango and lime coulis, fresh mango pieces, and chopped passion fruit for a refreshing contrast. Perfect for serving a crowd, it needs about 2 hrs to set firmly.
Ingredients
- 2 passion fruits flesh scooped out
- 250ml passion fruit juice from a carton
- 4 sheets gelatine
- 2 x 400g cans sweetened condensed milk
- 500ml double cream loosely whipped
- 250g digestive biscuit
- 100g butter melted
- 2 mangoes
- juice 1 lime
- 2 tbsp golden caster sugar
- 2 passion fruits flesh scooped out and chopped
Method
- To make the base, crush the 250g digestive biscuits. Combine them with the 100g melted butter. Line a 20 x 30cm cake tin with baking parchment, add the mixture, and press it down firmly. Place it in the fridge to chill.
- Combine the scooped passion fruit flesh with the 250ml carton juice. Soak the 4 gelatine sheets in cold water. Warm the passion fruit mixture in a saucepan. Squeeze the gelatine, add it to the pan, and stir until it dissolves. Transfer this to a bowl.
- Fold the 2 cans of condensed milk and the 500ml of loosely whipped double cream into the passion fruit mixture. Pour this over the chilled base. Chill the traybake until it is firm, for about 2 hrs.
- For the coulis, purée 1 mango with the juice of 1 lime and 2 tbsp golden caster sugar in a food processor. Stir to ensure the sugar dissolves. Chop the remaining mango.
- Slice the set traybake into squares. Serve each piece with a spoonful of the coulis, some of the chopped mango, and the chopped flesh from 2 passion fruits.
Nutrition (per serving)
Calories486 kcal
Fat30 g
Saturates18 g
Carbs47 g
Sugars39 g
Fibre1 g
Protein7 g
Sodium200 mg
Recipe details
Skill levelMore effort
CategoryDessert
Cuisinebrazilian
