PASSION FRUIT AND MANGO DELICE

Patsy

1 madeira cake thinly sliced

750ml mango and passionfruit smoothie

Splash of Passionfruit liqueur

600ml double cream

10 sheets gelatine

subheading: Glaze:

300ml passion fruit juice

3 sheets gelatin

thinly slice the madeira cake and place the cake all over the base of one 28cm cake tin , press down.

Heat ½ the smoothie mix in a pan, soak the gelatine in cold water for 5 minutes squeeze out the excess water then whisk into the hot smoothie mix. Add the cold smoothie mix, passionfruit liqueur, then fold in the whipped cream spoon over the sponge then chill for 4 hours.

Heat ½ the passionfruit juice in a pan, soak the gelatine in cold water for 5 minutes, squeeze out the excess water and whisk into the juice. Add the rest of the juice and whisk, spoon over the set delice and chill for 1 hour. Remove from the tin by heating the edges with a blow torch, decorate with fruit of your choice.

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