Maracuja (Passion fruit mousse traybake) Recipe

In a mixing bowl, combine the passion fruit pulp and condensed milk. Set aside.

Whip the heavy cream until stiff peaks form.

In a separate bowl, dissolve the gelatin powder in water. Let it sit for 5 minutes to bloom.

Microwave the gelatin mixture for 15 seconds or until melted. Let it cool slightly.

Pour the melted gelatin into the passion fruit mixture and mix well.

Gently fold in the whipped cream until well combined.

In a food processor, crush the digestive biscuits into fine crumbs.

Add the melted butter to the biscuit crumbs and mix until well combined.

Press the biscuit mixture into the bottom of a greased tray or baking dish to form the crust.

Pour the passion fruit mousse mixture over the crust and spread it evenly.

Refrigerate for at least 4 hours or until set.

Once set, garnish with fresh passion fruit seeds, if desired, and cut into squares to serve.