Passion squares

Passion squares

9-12 pieces

Bake lovely fresh delicacies and spice up  yellow drinks with trendy passion fruit purée! This captivating pastry is easy to make. Cut into portions and raise to serve.

250 g Digestive biscuits
100 g of melted butter

5 gelatin leaves
5 dl whisk or whipped cream
400-600 g of sweetened condensed milk
2 teaspoons vanilla sugar
3 dl Bonne Premium Passion purée
½ dl Bonne Premium Passion purée

On the top:
2 dl whisk or whipped cream
2 tablespoons sugar
1 teaspoon vanilla sugar
9-12 pieces of meringue
Bonne Premium Passion purée

Put the Digestive biscuits and melted butter in a blender and let the machine run until the mixture is smooth. Press the mixture into a rectangular baking dish lined with baking paper.
Place the gelatin in cold water.
Whisk the  cream and mix in the sweetened condensed milk, vanilla sugar and Passion purée.
Heat ½ dl of passion purée in the microwave or casserole to the boiling point and mix in the gelatin leaves. Stir in the filling.
Pour the mixture onto the base and allow to clot for a few hours or overnight in the refrigerator.
Take the tray out of the fridge and lift with the help of the baking paper onto the worktop. If necessary, smooth the edges with a sharp knife. Cut into portions. Whisk the cream and season with sugar and vanilla sugar. Extrude a cream rosette over each portion. Crumble the meringue on the surface and drain a little Passion purée on the edge. Serve!