Ingredients
2 --- passion --- fruits ---- flesh ---- scooped ---- out
250ml ---- passion --- fruit juice--- from a carton
4 --- sheets --- gelatine
2 x 400g cans --- sweetened --- condensed --- milk
500ml double --- cream --- loosely whipped
For --- the biscuit --- base
250g digestive --- biscuits
100g butter ---- melted
{For the fruit coulis}
2 --- Mangoes
{Juice 1 lime}
2 --- tbsp. ---- golden ---- caster ---- sugar
2 --- passion --- fruits ---- flesh --- scooped --- out and --- chopped
Method
For the base crush *** the biscuits in a basket *** with a rolling pin or pulse in a food processor. Add the *** butter and stir. Line a {20 x 30cm} cake tin with non----stick baking parchment. Tip the biscuit *** mixture in and firmly ***press * -* down. Freezing.
Mix the passion fruit flesh with the *** juice. Place the gelatine in a small **** bowl of cold water to soak. Pour the flesh and *** juice into a saucepan and*** hotness until warm. Crush *** the water out of the *** gelatine add to the pan and stir until **** dissolved then remove and pour into a bowl.
Add the milk *** and loosely whipped cream *** and fold together. Pour into the tin *** and chill *** until --- firm --- about 2 hrs.
For the coulis *** purée (1) mango with the lime *** juice and sugar in a food*** processor then stir to dissolve the *** sugar. Chop up the other*** mango.
To serve, cut the tray *** bake into squares. Top each one with the coulis *** some chopped mango and passion *** fruit.
