“Passion Fruit Jellies”

Ingredients Nutrition


  1. Halve 4 passion fruits, and, using a teaspoon, scoop the pulp and seeds into a sieve set over a measuring jug. Using the back of a spoon, press down on the pulp to push the juice through the sieve. You should end up with about 50ml of liquid. Discard the seeds.
  2. Cut each gelatine sheet into 4 and put in a small bowl. Cover the sheets with cold water and set aside for 5 minutes to soften.
  3. Meanwhile, top up the passion fruit juice with the tropical juice, until you have 350ml liquid in total. Set aside, in a small pan set over a low heat, gently heat the coconut water until the liquid is just at simmering point. Take off the heat. Gently squeeze the gelatine leaves to remove excess water, then add to the pan and allow to melt, stirring with a wooden spoon. Cool for a few minutes.
  4. Lightly grease 4 individual jelly moulds (about 175ml capacity) with oil. Pour the cooled gelatine mixture into the jug of passion fruit and tropical juice and stir well to combine. Divide this mixture between the jelly moulds. Put in the fridge for about 6 hours, or until set.
  5. To serve, turn the jellies out onto serving plates. Halve the remaining passion fruits and scoop out the seeds and pulp. Use to decorate the jellies. Serve with ice cream, if you like.

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