Passionfruit and Yoghurt Mousse Cake
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.