Passionfruit jellies with banana and honey yoghurt
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Serves
6
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375 ml (1½ cups)
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passionfruit juice
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150 ml
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freshly squeezed orange juice
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200 gm
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white sugar
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3½
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gelatine leaves (titanium strength), softened in cold water
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200 gm
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sheep’s milk yoghurt
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30 gm
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honey
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To serve:
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thickly sliced banana
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To serve:
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passionfruit pulp
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1
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Combine juices, sugar and 1 cup water in a saucepan. Stir over medium heat until sugar dissolves, then pass through a muslin-lined sieve. Warm ½ cup juice mixture in a saucepan over medium heat, squeeze excess water from gelatine, add to pan and stir until gelatine dissolves, then add remaining juice mixture. Cool slightly and pour into six 1 cup-capacity glasses and refrigerate for 4 hours or until set.
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2
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To serve, whisk together yoghurt and honey. Top jellies with banana, spoon over pulp and serve with yoghurt to the side.
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Note To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve. Twelve passionfruit yield about 1 cup of juice.
RECIPE Emma Knowles
PHOTOGRAPHY Brett Stevens
STYLING Emma Knowles