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Passionfruit jellies with banana and honey yoghurt

You'll need

  • 375 ml (1½ cups)
  • passionfruit juice
  • 150 ml
  • freshly squeezed orange juice
  • 200 gm
  • white sugar
  • gelatine leaves (titanium strength), softened in cold water
  • 200 gm
  • sheep’s milk yoghurt
  • 30 gm
  • honey
  • To serve:
  • thickly sliced banana
  • To serve:
  • passionfruit pulp

Method

  • 01
  • 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.
  • 02
  • To serve, whisk together yoghurt and honey. Top jellies with banana, spoon over pulp and serve with yoghurt to the side.
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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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