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Passion Fruit Jellies

By OcadoLife
From kids’ parties to summer picnics, these Passion Fruit Jellies from Bake Off winner David Atherton will always go down well. “One of the best things about this three-ingredient recipe is that the shells become the…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

3 total
  • 2 leaves platinum grade gelatine, cut in half (vegan if required)
  • 6 ripe passion fruit, halved, pulp scooped out (approx. 50ml) and shells reserved
  • 220ml coconut water or apple juice

Method

4 steps

  1. Step 1

    Place the gelatine in a bowl and cover with cold water.

  2. Step 2

    Arrange the empty passion fruit shells in a snug baking dish to stop them moving around; set aside. Put the pulp in a jug – for seed-free jelly, strain it through a fine sieve. Top up with coconut water or apple juice to make 270ml.

  3. Step 3

    Pour the liquid into a pan and gently heat until just starting to simmer. Remove from the heat.

  4. Step 4

    Squeeze the excess water from the gelatine and add to the pan; stir until dissolved. Transfer to a jug for easy pouring, then carefully divide the jelly mixture between the shells. Chill for 4-6 hrs or until set. Serve with little spoons.