Passionfruit jellies with banana and honey yoghurt

AT A GLANCE

  • Serves 6 people

  • 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.

Recipe:

EMMA KNOWLES

Photography:

BRETT STEVENS

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2007

Mar 2007

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