(makes 6 x 125ml serves)
As this jelly is very acidic serve with something soft and smooth like vanilla bean ice cream, or mascarpone sweetened with a little sugar and flavoured with vanilla bean seeds or vanilla extract. Sometimes when the jelly is just beginning to set I add back some passionfruit seeds.
650ml (2 cups + ½ cup + 1 tbsp + 2 tsp) passionfruit juice*
16g (2 tbsp) gelatine powder
230g (1 cup + 2 tbsp) castor sugar
- Pour 100ml (1/3 cup + 1 tbsp) passionfruit juice into a small bowl. Sprinkle gelatine over juice and leave to sit 5 minutes to sponge, or till the juice absorbs the gelatine.
- Place remaining juice in a non-reactive saucepan over a low heat and add sugar. Stir to dissolve sugar and warm liquid til below boiling point.
- Remove from heat, let sit for a few minutes and add gelatine. Stir to dissolve gelatine.
- Pour through a sieve into a large jug. Pour into six jelly moulds or small ramekins. Place in refrigerator to set for 4 hours, or preferably overnight.
- Serve in moulds, or unmould onto serving plates using a small palette knife to release suction between jelly and mould.
* You will need approximately 900ml of passionfruit pulp to obtain the 650ml of juice required.