FEATURE RECIPE
Buttermilk jellies with passionfruit

Buttermilk jellies with passionfruit

Serves 4

Cooking Time Prep time 15 mins, cook 5 mins (plus setting)



800 ml   buttermilk
100 gm   caster sugar
Rind of   ½ orange, removed with a peeler
1   vanilla bean, split and seeds scraped
3½   gelatine leaves (titanium strength), softened in cold water
To serve:   passionfruit pulp


1 Combine buttermilk, sugar, orange rind, vanilla bean and seeds in a saucepan and stir over medium heat until sugar dissolves, then bring to the simmer. Squeeze excess water from gelatine, add to buttermilk mixture and stir to dissolve. Strain into a jug, then divide among four 1 cup-capacity serving bowls or cups and refrigerate until firm (3-4 hours). Serve chilled topped with passionfruit pulp.


RECIPE Lisa Featherby and Emma Knowles PHOTOGRAPHY William Meppem STYLING Lynsey Fryers, Lisa Featherby and Emma Knowles


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