Passionfruit jelly

Passionfruit jelly

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
3 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
25g gelatine sheets
150ml orange juice
250ml passionfruit juice
100ml Stock syrup

Method

  1. Lightly oil 4 x 120 ml jelly moulds. Soak the gelatine in a large bowl of cold water for 5–10 minutes to soften. Drain and squeeze out as much excess water as you can.
  2. Place a few tablespoons of the orange juice in a saucepan with the gelatine and heat gently over a moderate heat, stirring until the gelatine dissolves. Remove the pan from the heat and stir in the remaining orange juice, the passionfruit juice, and the stock syrup. Strain through a fine sieve then pour into your prepared moulds. Allow to cool to room temperature then refrigerate until set.
  3. Serve with a drizzle of fresh passionfruit, a scoop of champagne and ginger granita and a spiced tuile.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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