- 2 passion fruits, flesh scooped out
- 250ml passion fruit juice from a carton
- 4 sheets gelatine
A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…
- 2 x 400g cans sweetened condensed milk
- 500ml double cream, loosely whipped
For the biscuit base
- 250g digestive biscuit
- 100g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
For the fruit coulis
- 2 mangoes
- juice 1 lime
The same shape, but smaller than…
- 2 tbsp golden caster sugar
- 2 passion fruits, flesh scooped out and chopped
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.