adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Passionfruit and yoghurt mousse cake
0 Likes
Prep Time:
500 minutes
Cook Time:
20 minutes
Total Time:
520 minutes
Impress with a decadent triple-layer mousse cake.
Ingredients:
  • 200g butternut snap biscuits
  • 75g butter, melted
  • 12 passionfruit, halved
  • 600ml pure cream
  • 141.90 gm caster sugar
  • 125.00 gm boiling water
  • 18.00 gm gelatine powder
  • 625.00 ml Greek style all natural yoghurt
  • 1 tsp vanilla bean paste
  • 3 passionfruit, halved
Instructions:
  • Begin by generously greasing a 6cm-deep, 22cm (base) round springform pan. Line the sides with baking paper. Using a food processor, pulse the biscuits until they form fine crumbs. Add butter and pulse until just combined. Firmly press the mixture onto the base of the pan. Chill in the refrigerator for 30 minutes or until ready to use.
  • 1. Strain the passionfruit pulp into a jug to collect 1/2 cup of juice. Discard any solids. In a small saucepan, combine half of the cream and half of the sugar. Stir over low heat for 5 minutes until the sugar dissolves. Increase the heat to medium, bring the mixture to a boil, then remove from heat and stir in the passionfruit juice.
  • - Pour half of the boiling water into a small heatproof jug. Sprinkle half of the gelatine over the water and whisk with a fork until dissolved. Combine this mixture with the cream mixture and let it cool for 20 minutes. - Mix in 1 cup of yoghurt, then pour the mixture over the base in the prepared pan. - Refrigerate for 3 hours until set.
  • In the meantime, follow the same process as before for steps 2 and 3, but this time swap out passionfruit juice for vanilla bean paste and use the rest of the yogurt. Let the yogurt mixture sit at room temperature for 1 hour and 30 minutes until it cools down. Once the passionfruit layer is firm, carefully pour the vanilla yogurt mixture on top. Chill in the refrigerator for at least 3 hours, preferably overnight, until fully set.
  • Prepare the Passionfruit Sauce by combining 1/3 cup of passionfruit pulp, sugar, and 1/2 cup of water in a small saucepan. Stir over low heat until the sugar dissolves, then bring to a boil over medium heat. Simmer for 8 to 10 minutes until the mixture reduces by half. Allow the sauce to cool completely before using.
  • Transfer the cake onto a serving plate and generously drizzle with flavorful passionfruit sauce before serving.

Similar Recipes