Yield
6
Prep Time
30mins
Cook Time
15mins
Difficulty Level
Download or Print

Prepare two to three days ahead.  Store covered mousse in fridge. Keep  poached cherries in airtight container in  fridge. Store base in airtight container

Ingredients

  • 8 passionfruit pulp, plus extra, to serve
  • 395 g can sweetened condensed milk
  • 2 cups thickened cream
  • 1½ sheets puff pastry, thawed
  • ½ cup caster sugar
  • ½ cup water
  • 1 vanilla pod, split, seeds scraped
  • 250 g cherries, stoned
  • 2 mangoes, seeded, thinly sliced
01.

In a small food processor, pulse pulp

02.

to break seeds. Strain through a fine sieve. Discard.

03.

In a medium bowl, combine condensed milk and passionfruit.

04.

In a large bowl, using an electric mixer, beat cream until stiff peaks form. Fold through passionfruit mixture until combined. Chill 2 hours until thickened.

05.

Preheat oven to hot, 200 C. Line an oven tray with baking paper. Join pastry sheets, fold edges in 2 cm to form a case and pierce with a fork. Bake 10 to 15 mins until golden. When cool, press base to flatten.

06.

In a small saucepan, combine sugar, water and vanilla pod and seeds.

07.

Bring to boil, add cherries. Simmer

08.

2 mins. Cool.

09.

Fill base with mousse, top with mango and drained cherries. Drizzle with

10.

extra passionfruit

Prepare two to three days ahead.  Store covered mousse in fridge. Keep  poached cherries in airtight container in  fridge. Store base in airtight container

Download or print the recipe
Loading...