Passionfruit Mango Panna Cotta Bars

MAKES ABOUT 18 BARS PREP & COOK 1 HOUR

■ 125g unsalted butter, chopped, at room temperature

■ ¹⁄³ cup caster sugar

■ 1 egg

■ 1 cup plain flour

■ ½ cup desiccated coconut

■ 395g can sweetened condensed milk

■ ¹⁄³ cup lemon juice

■ ¹⁄³ cup passionfruit pulp, plus extra to decorate

■ Fresh mango slices, to decorate

MANGO PANNA COTTA TOPPING

■ 1 large (250g) mango

■ 2½ tsps powdered gelatine

■ 2 cups thickened cream

■ ¼ cup caster sugar

1 Lightly grease and line the base and sides of a 20cm x 30cm lamington pan, extending paper 5cm above pan edges.

2 Beat butter and sugar in small bowl of an electric mixer until light and fluffy. Add egg. Beat until combined. Stir in flour and coconut until combined. Using wet fingertips, press mixture evenly over base of prepared pan. Smooth over top.

3 Cook in a moderate oven (180C) for about 15 minutes, or until lightly browned. Remove. Set aside to cool. Reduce oven to moderately slow (150C).

4 Whisk condensed milk, juice and passionfruit in bowl until smooth. Pour over prepared base. Cook in a moderately slow oven (150C) for about 15 minutes, or until firm. Cool to room temperature.

5 Meanwhile, to make panna cotta topping, process mango in a food processor until smooth. Sprinkle gelatine over 2 tblsps cold water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove.

6 Combine cream and sugar in a medium saucepan. Stir over a medium heat until sugar is dissolved and mixture is hot. Do not boil. Stir in hot gelatine mixture. Cool to room temperature. Stir in mango puree. Pour over filling in pan. Refrigerate for 6 hours or overnight until set.

7 To serve, decorate with sliced mango and extra passionfruit.

Cut into bars with a hot knife.