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Buttermilk jellies with passionfruit

Australian Gourmet Traveller recipe for buttermilk jellies with passionfruit.

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 5 mins cooking plus setting
  • Serves 4
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Buttermilk jellies with passionfruit


  • 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.
  • Author: Emma Knowles & Lisa Featherby