Make a crumb base with a ½ packet of biscuits tennis or digestive biscuits. Crush them completely in a food processor or put them in a plastic bag and hit them with a rolling pin. Melt about 50g butter and mix it into the crushed biscuit crumbs. Press the crumbs into a springform tin (about 25cm/9inches),
smooth them to form a nice base and press it all until it holds together and is firm. Put that in the freezer while you prepare the filling.

2 tbs water 1/2 tbs gelatine powder
4 big passionfruit, halved
250g pkt philadellphia cream cheese, at room temperature
1/2 cup Woolworths double thick cream
¼ cup condense milk

Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper.

Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine. Pop in micro and heat just enough for the gelatin to melt.Set aside to cool slightly.

Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into the bowl (you’ll need 40ml of passionfruit juice). Reserve the pulp and seeds.

Use an electric beater to beat the cream cheese, and condense milk in a bowl until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture and last add the double thick cream and beat until just combined.Don’t overbeat or cream will curdle. Pour into the prepared pan.

The topping:
125 ml fresh orangejuice
2 tbsp passionfruit pulp
1 tbsp caster sugar
2 tbsp gelatine powder

Heat juice, passionfruit and sugar over low to medium heat. Add the gelatine and stir until gelatine has dissolved.Rest in fridge for 15mins .Pour the topping over da cream cheese mousse n allow to set in fridge.

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