PASSIONFRUIT GELATIN RECIPES
PASSION-FRUIT GELEES RECIPE | EPICURIOUS
These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month.
Provided by Gina Marie Miraglia Eriquez
Total Time 13 hr (includes setting time)
Cook Time 45 min
Yield Makes about 4 dozen candies
Number Of Ingredients 6
Steps:
- Lightly oil baking pan.
- Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
- Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
- Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
PASSION-FRUIT GELEES RECIPE | EPICURIOUS
These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month.
Provided by Gina Marie Miraglia Eriquez
Total Time 13 hr (includes setting time)
Cook Time 45 min
Yield Makes about 4 dozen candies
Number Of Ingredients 6
Steps:
- Lightly oil baking pan.
- Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
- Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
- Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
More about "passionfruit gelatin recipes"
VANILLA PANNA COTTA WITH PASSION FRUIT JELLY RECIPE ...
I had so many passion fruit to use up, so I decided to try making this for dessert, which I found on Technicolor Kitchen, although I did make a few slight adjustments.
This is quite easy to make, although it takes time for setting.
The Panna Cotta is so light and creamy and is complimented so nicely by the flavor of the passion fruit.
A lovely light dessert for summer.
Note: If making these in moulds (for turning out) a little more gelatin may be needed.
From recipezazz.com
Calories 528 cal per serving
From recipezazz.com
Calories 528 cal per serving
- NOTE: Strain the passion fruit pulp through a fine sieve – you should have approximately 60-70ml of juice. If any is less you can use a tablespoon in the panna cotta mix. To make the Passion Fruit Jelly: Place the water in a small bowl and sprinkle over the gelatin and stand for 5 minutes or until the gelatin absorbs the water. Place the Passion fruit juice, sugar and extra water in a saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil and simmer for 3 minutes. Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve all the gelatin. Pass the mixture through a fine sieve and divide between six glasses approx ½ cup capacity each. Refrigerate until set (4-5 hours). To make the Panna Cotta: Place the water in a small bowl and sprinkle over the gelatin. Stand for 5 minutes or until the gelatin absorbs the water. Place the cream in a saucepan over medium heat with the sugar, vanilla paste or beans and seeds. Stir occasionally, allowing the cream to come to the boil. Add the gelatin and cook, stirring, for 1 minute making sure the all gelatin has dissolved add the passion fruit juice if using. Pass mixture through a fine sieve and allow to cool to a room temperature before pouring over the firm passion fruit jelly. Refrigerate for approx 3 hours or until set. Top with a spoonful of scooped from a passion fruit if desired. Serve in the glasses.
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Directions. Step 1. Add ¼ cup passion fruit cocktail juice to medium bowl. Sprinkle gelatin over surface; do not stir. Set aside until gelatin softens, about 5 ... Step 2. Bring to boil remaining passion fruit cocktail juice in small saucepan over medium-high heat. Whisk the hot juice into the ...
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LILIKOI JELLY ~ PASSION FRUIT - MY LILIKOI KITCHENMY ...
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