Along with its pulp and seed, the passion fruit contains about 25 g of fibre and without the pulp and seeds, it contains less than 1 g of fiber. It is rich in the water soluble antioxidant, vitamin C or ascorbic acid. This fruit rich in vitamin helps our body gain resistance against infectious agents and proinflammatory free radicals.
INGREDIENTS
- 2 passion fruit, 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
Biscuit Base
- 250g digestive biscuit
- 100g butter, melted
Fruit coulis
- 2 mango
- juice 1 lime
- 2 tbsp golden caster sugar
- 2 passion fruit, flesh scooped out and chopped
METHOD
The base
- Start by crushing the biscuits in a bag with a rolling pin or use a food processor
- Add in the butter and stir
- Then, line a 20 x 30 cm cake tin with non stick baking parchment
- Add the biscuit mixture in and firmly press down, now just chill.
Passion Fruit Mix
- You continue by mixing the passion fruit flesh with the juice
- Then, place the gelatine in a small bowl of cold water to soak
- And 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 (2 hrs approx)
The Coulis
- Purée 1 mango with the lime juice and sugar in a food processor, stir to dissolve the sugar
- Chop up the other mango
- To serve, just cut the traybake into squares.
- Finally top each one with the coulis & some chopped mango plus passion fruit.
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