How To Make Maracuja (Passion fruit mousse traybake)
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Serves:
Ingredients
- 200g passion fruit pulp
- 200ml condensed milk
- 200ml heavy cream
- 200g digestive biscuits
- 100g unsalted butter, melted
- 1 tbsp gelatin powder
- 2 tbsp water
- Fresh passion fruit seeds, for garnish (optional)
Instructions
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In a mixing bowl, combine the passion fruit pulp and condensed milk. Set aside.
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Whip the heavy cream until stiff peaks form.
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In a separate bowl, dissolve the gelatin powder in water. Let it sit for 5 minutes to bloom.
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Microwave the gelatin mixture for 15 seconds or until melted. Let it cool slightly.
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Pour the melted gelatin into the passion fruit mixture and mix well.
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Gently fold in the whipped cream until well combined.
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In a food processor, crush the digestive biscuits into fine crumbs.
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Add the melted butter to the biscuit crumbs and mix until well combined.
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Press the biscuit mixture into the bottom of a greased tray or baking dish to form the crust.
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Pour the passion fruit mousse mixture over the crust and spread it evenly.
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Refrigerate for at least 4 hours or until set.
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Once set, garnish with fresh passion fruit seeds, if desired, and cut into squares to serve.
Nutrition
- Calories : 380kcal
- Total Fat : 20g
- Saturated Fat : 11g
- Cholesterol : 62mg
- Sodium : 264mg
- Total Carbohydrates : 45g
- Dietary Fiber : 2g
- Sugar : 38g
- Protein : 6g
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