Passionfruit and Yo­ghurt Mousse Cake

Super Food Ideas - - CONTENTS -

SERVES 12 PREP 1 HOUR (PLUS COOLING AND RE­FRIG­ER­A­TION) COOK 20 MIN­UTES

200g but­ter­nut snap bis­cuits 75g but­ter, melted 12 passionfruit, halved 600ml pure cream ²⁄³ cup caster sugar ½ cup boil­ing water 1½ ta­ble­spoons gela­tine pow­der 2½ cups Ta­mar Val­ley Greek Style All Nat­u­ral Yo­ghurt 1 tea­spoon vanilla bean paste Passionfruit Sauce 3 passionfruit, halved ½ cup caster sugar

1 Grease a 6cm-deep, 22cm (base) round spring­form pan. Line side with bak­ing pa­per. Place bis­cuits in a food pro­ces­sor. Process un­til fine crumbs form. Add but­ter. Process un­til mix­ture is just com­bined. Press mix­ture over base of pre­pared pan. Re­frig­er­ate for 30 min­utes or un­til re­quired. 2 Strain passionfruit pulp over a jug (you’ll need ½ cup of juice). Dis­card solids. Com­bine ½ the cream and ½ the sugar in a small saucepan. Stir over low heat for 5 min­utes or un­til sugar dis­solves. In­crease heat to medium. Bring to the boil. Re­move from heat. Stir in passionfruit juice. 3 Place ½ the boil­ing water in a small heat­proof jug. Sprin­kle with ½ the gela­tine. Whisk with a fork un­til dis­solved. Stir gela­tine mix­ture into cream mix­ture. Set aside for 20 min­utes to cool. Whisk in 1 cup of yo­ghurt. Pour mix­ture over base in pre­pared pan. Re­frig­er­ate for 3 hours or un­til set. 4 Mean­while, re­peat steps 2 and 3, re­plac­ing passionfruit juice with vanilla bean paste and us­ing re­main­ing yo­ghurt. Stand yo­ghurt mix­ture at room tem­per­a­ture for 1 hour 30 min­utes or un­til cool. Once passionfruit layer is set, gen­tly pour over vanilla yo­ghurt mix­ture. Re­frig­er­ate for 3 hours or overnight, or un­til set. 5 Mean­while, make Passionfruit Sauce Spoon passionfruit pulp (you’ll need ¹⁄³ cup pulp) into a small saucepan. Add sugar and ½ cup water. Stir over low heat for 3 min­utes un­til sugar dis­solves. In­crease heat to medium. Bring to the boil. Boil for 8 to 10 min­utes or un­til mix­ture is re­duced by half. Re­move from heat. Cool com­pletely. 6 Re­move cake from pan and place on a serv­ing plate. Driz­zle with passionfruit sauce. Serve. NU­TRI­TION: (per serve) 2117kj; 34.1g fat; 21.8g sat fat; 6.7g pro­tein; 39.1g carbs; 4g fi­bre; 82mg chol; 200mg sodium.

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