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Diana Henry's orange & passion fruit jellies
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12 passion fruit
Juice of 3 limes
335ml freshly squeezed orange juice
335ml orange, mango and passion fruit juice
50-75g caster sugar
20g leaf gelatine
175ml whipping cream
Icing sugar, to taste
1. Halve 9 of the passion fruit and scoop out the juice and seeds inside. Push the pulp through a sieve into a large jug, pressing to get as much juice as possible. Add the lime juice, then enough of the other juices to come up to 950ml. You need roughly the quantity in the ingredients list, but you might have particularly juicy passion fruit. It’s important to end up with 950ml, so the jellies set with the quantity of gelatine given.
2. Put the juices and the sugar (use the smaller amount first, then taste to see whether you need to add more) into a saucepan and heat gently, stirring to help the sugar dissolve – the juice needs to be hand warm. Very hot liquid inhibits the gelatine’s setting qualities, but it needs to be warm enough to melt the gelatine.
3. Meanwhile, put the gelatine in a dish and cover with cold water. Leave the gelatine to soak for 4-5 minutes until soft. Squeeze out the excess liquid and add the gelatine to the warm juice, stirring to dissolve. Divide the jelly between 6 glasses or cups. Leave to cool, cover each one with clingfilm, then put them in the fridge to set overnight.
4. Whip the cream and add enough icing sugar to sweeten it a little. Halve the remaining passion fruit and spoon out the pulp. Pick out the fibrous bits of pulp and discard. Put some cream on the top of each jelly, then spoon some of the passion fruit pulp on top of the cream and serve.
Don’t be put off by the leaf gelatine here – it’s much easier to use than powdered. Leave enough time for the jellies to set. They are best made the day before you need them
Typical values per serving:
This recipe was first published in January 2018.