Quick & Easy

PASSION FRUIT

PASSION FRUIT AND MANGO CHEESECAKE

Serves 8 1. Put 250g of good quality ginger biscuits into a food processor. Blitz them into a rough crumb consistency. Tip the mixture into a mediumsized bowl. 2. Gently melt 125g of butter in a small pan over a low heat. Be careful not to let it boil. Then add the melted butter to the crumbed biscuits and stir together thoroughly. 3. Press the mixture into the base and about 5cm up the sides of a 23cm round springform cake tin. Chill for at least an hour. 4. Meanwhile, in a large bowl, beat 450g of softened cream cheese until smooth. Gradually beat in 300g condensed milk. 5. Scoop out the pulp from four halved passion fruit and beat in to the cream cheese mixture. 6. Pour passion fruit mixture onto the chilled biscuit base. Carefully smooth the surface using a spatula and chill until firm. 7. Remove the cheesecake from the cake tin once set. 8. Decorate with thin slices of mango from half a peeled, de-stoned fruit, using a speed-peeler tool. 9. Scatter over the pulp from an extra passion fruit.

PASSION FRUIT JELLY AND ICE CREAM

Serves 2 1. Brush two 125ml jelly moulds with half a teaspoon of oil. 2. Using a spatula, halve five passion fruit and push the pulp through a sieve into a mediumsized pan. 3. Discard the remaining seeds. Then add both the pulp and seeds from one extra passion fruit. Mix in the juice of half a lime and 5 tsp caster sugar. Gently heat the mixture, making sure to keep stirring until the sugar is completely dissolved. 4. Meanwhile, in a small bowl of cold water, soak 3 gelatine leaves (I recommend the Costa brand) for 5 minutes. Squeeze out the excess water from the gelatine leaves, using a sheet of kitchen paper. Stir gelatine into the warm passionfruit mixture. 5. Pour combined mix into a measuring jug. Add enough water to increase the total volume to 250ml. 6. Pour liquid into the prepared jelly moulds and chill until firmly set. 7. Turn the jelly moulds out onto two plates. 8. To decorate, add half a passion fruit to each. Serve jelly with a generous scoop of good quality vanilla ice cream.