Maracuja (Passion fruit mousse traybake)

• passion fruits2

  flesh scooped out

• passion fruit juice↗250ml ml

  from a carton

• sheets gelatine↗4
• 2 x 400g cans sweetened condensed milk
• double cream↗500ml ml

  loosely whipped

• digestive biscuit250g g
• butter↗100g g

  melted

• mangoes2
• juice 1 lime
• golden caster sugar↗2 tbsp tbsp
• passion fruits2

  flesh scooped out and chopped

Step-by-step instructions

1. 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.

2. 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.

3. 3

   Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.

4. 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.

5. 5

   To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.