Orange and passion fruit jelly

Orange and passion fruit jelly

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3 tablespoons water
3 1/2 teaspoons powdered gelatine
10-12 ripe passion fruit, (or 200 ml passion fruit juice)
2-3 tablespoons caster sugar, to taste
400ml orange juice, (from about 4–5 large oranges)

To serve

Quantity Ingredient
2 oranges
2 passion fruit

Method

  1. Put the water into a small saucepan, sprinkle over the gelatine and leave for 5 minutes to absorb the water and become spongy. Place over the lowest heat and leave to dissolve, without stirring.
  2. Halve the passion fruit, scoop out the seeds and juice into a sieve over a bowl and press with the back of a wooden spoon to extract the juice. In a second pan over a low heat, dissolve the sugar in half of the orange juice, stirring.
  3. Pour the warm orange juice into the melted gelatine and stir well. Stir in the passion fruit juice and remaining orange juice. Taste and add sugar if necessary.
  4. Rinse out a jelly mould or 4 dariole moulds with cold water, and pour in the mixture. Refrigerate for at least 4 hours, or until the jellies are completely set.
  5. Half an hour before serving, take the jellies out of the fridge. Segment the oranges and scoop out the pulp from the passion fruit; mix together. To turn out the jellies, loosen the top with a finger. Dip each mould into a dish of boiling water (just to the rim), then invert over a damp serving plate. Give a sharp sideways shake side to release the jelly. Serve with the oranges and passion fruit.

Variations

  • Use good quality fruit juice (from a carton), such as raspberry and pomegranate.
Tags:
Leiths School of food and wine
cookery course
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