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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


  • 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

Featured in

Mar 2007

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