Passion Fruit Jelly

Name: Passion Fruit Jelly
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 10 sheets Gelatine; 400 ml Passion fruit nectar; 100 ml dry white wine; 200 g Sugar; 250 g frozen raspberries; 50 g Icing sugar; 150 g Whipped cream

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

10 sheets Gelatine
400 ml Passion fruit nectar
100 ml dry white wine
200 g Sugar
250 g frozen raspberries
50 g Icing sugar
150 g Whipped cream

Directions

1
Soak gelatine in cold water. Bring nectar, white wine and sugar to the boil. Remove the pot from the heat and let it cool down briefly. Squeeze the gelatine and dissolve in the hot nectar. Pour the jelly into small moulds (each containing approx. 125 ml), allow to cool and chill for approx. 4 hours.
2
Defrost the raspberries and pass through a sieve. Stir in icing sugar. Whip the cream until stiff, fill into a piping bag with star-shaped spout. Dip the jelly moulds briefly in hot water and remove the jelly from the moulds. Arrange raspberry puree, jelly and cream.