Passionfruit and yoghurt mousse cake

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How to make Passionfruit and yoghurt mousse cake

  • Yield : 12
  • Prep Time : 8:20
  • Cook Time : 0:20
  • Total Time : 8:40

Ingredients

  • 200g butternut snap biscuits
  • 75g butter, melted
  • 12 passionfruit, halved
  • 600ml pure cream
  • 2/3 cup caster sugar
  • 1/2 cup boiling water
  • 1 1/2 tablespoons gelatine powder
  • 2 1/2 cups Tamar Valley Greek Style All Natural Yoghurt
  • 1 teaspoon vanilla bean paste

Passionfruit sauce

  • 3 passionfruit, halved
  • 1/2 cup caster sugar

Method

  • Step 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.
  • Step 2 Strain passionfruit pulp over a jug (you’ll need 1/2 cup of juice). Discard solids. Combine 1/2 the cream and 1/2 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.
  • Step 3 Place 1/2 the boiling water in a small heatproof jug. Sprinkle with 1/2 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.
  • Step 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.
  • Step 5 Meanwhile, make Passionfruit Sauce: Spoon passionfruit pulp (you’ll need 1/3 cup pulp) into a small saucepan. Add sugar and 1/2 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.
  • Step 6 Remove cake from pan and place on a serving plate. Drizzle with passionfruit sauce. Serve.

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