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Passionfruit jellies with banana and honey yoghurt

Australian Gourmet Traveller dessert recipe for passionfruit jellies with banana and honey yoghurt

By Emma Knowles
  • Serves 6
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Passionfruit jellies with banana and honey yoghurt


  • 375 ml passionfruit juice (1½ cups)
  • 150 ml freshly squeezed orange juice
  • 200 gm white sugar
  • 3½ 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


  • 1
    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.
  • 2
    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.

  • Author: Emma Knowles