Passionfruit are plentiful in Brazil. Called maracuja, it is also the name of this simple mousse pudding. I have taken liberties with the classic recipe and fashioned it into a tray cake with a biscuit base and a little gelatine to hold it together for cutting. This recipe calls for quite a bit of juice, so if you want to make your life easier buy tinned passionfruit juice; just make sure it isn’t sweetened. Be sure to buy a few extra fruit, too, as you want a few seeds for crunch. Let the smooth-skinned ones ripen; when they go wrinkly that means they’re ready.
Grease and line a
Put the biscuits in a food processor and finely crush. Add the melted butter and combine well. Press the biscuit mixture over the base of the tin and press down firmly. Refrigerate while you make the filling.
Cut the passionfruit in half, then scoop out the flesh into a sieve placed over a bowl. Press down on the seeds with the back of a spoon to extract as much juice as you can. You will need 170 ml (5½ fl oz/
Soak the gelatine sheets in cold water for 2-3 minutes until soft. Squeeze out the gelatine to remove the excess water, then add to the hot juice and stir until dissolved. Transfer to a large bowl, then add the condensed milk and stir until well combined. Fold in the softly whipped cream until just combined, then pour over the biscuit base in the tin and refrigerate for 3 hours or until set.
Meanwhile, to make the fruit coulis, peel and chop one mango into large pieces and put it in a food processor with the lime juice and sugar. Process until smooth and the sugar is dissolved. Cut the remaining mango into small pieces for serving.
To serve, cut the mousse cake into squares and top each piece with a little fruit coulis, a little mango and a small spoonful of passionfruit seeds.
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