Desserts

Passion fruit jellies

Step by step recipe:


  1. 2 min.Passion fruit jellies : Photo of step #1Mix 25 g jam gelling agent and 25 g caster sugar with a fork.

    set aside.
  2. 10 min.Passion fruit jellies : Photo of step #2Pour 150 ml passion fruit juice and 150 ml Sugar syrup into a pan, put over medium heat, and bring to the boil while beating gently. You can also use a maryse.
  3. 1 min.Passion fruit jellies : Photo of step #3When it's boiling, add the sugar + gelling agent mixture, and bring to the boil again, beating continuously .
  4. 1 min.Passion fruit jellies : Photo of step #4Add 125 g caster sugar and bring back to boil again, still beating.
  5. 5 min.Passion fruit jellies : Photo of step #5Add 125 g caster sugar and 1 knob butter, and bring back to boil again, still beating.

    When boiling, cook for 3 minutes.

    Remove from heat, and continue beating until there are no more bubbles.
  6. 1 min.Passion fruit jellies : Photo of step #6Pour without delay into a rigid mould with a sheet of cooking parchment in the bottom.

    Leave to cool for at least 2 hours.
  7. 2 hoursPassion fruit jellies : Photo of step #7After this time, remove from mould with the paper sheet.
  8. 5 min.Passion fruit jellies : Photo of step #8With a sharp knife, cut strips of about 1cm or ½ inch width in one direction, then in the other. You should have pieces of about 1cm or ½ inch square.
  9. 5 min.Passion fruit jellies : Photo of step #9Rolls these pieces in caster sugar with a fork.
  10. Passion fruit jellies : Photo of step #10Keep jellies in an airtight box in the fridge.

Remarks:

You can of course make fruit jellies with other fruits, it's the same method, but with differents components:

  • Blackcurrant jellies: 250 g blackcurrant pulp, 20 g gelling agent, no syrup.
  • Redcurrant jellies: 250 g redcurrant juice, 20 g gelling agent, no syrup.
  • Rasperry jellies: 250 g rasperries juice, 20 g gelling agent, no syrup.

Source:

From Gaston Lenôtre.

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