Name: Passionfruit jellies with banana and honey yoghurt
Yield: 6
Ingredients: 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

Ingredients

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

Method

Main

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.
Notes