Desserts & Baking

Passion fruit jelly with lemon sabayon

6 to 8
Easy
20 minutes, plus setting time
5 minutes
Wine/Spirit Pairing
Groote Post Unwooded Chardonnay 2011

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 6 gelatine leaves
  • 3 cups granadilla juice
  • 2/3 cup icing sugar
  • Sunflower oil to grease
  • 1/2 cup granadilla pulp
  • For the sabayon:

  • 2 free-range egg yolks
  • 30 g caster sugar
  • 1/4 cup lemon juice
  • 1 lemon, zested

Method

Ingredients

Soften the gelatine leaves in cool water for 5 minutes before removing and squeezing out any excess water.

Place the granadilla juice and icing sugar in a saucepan and bring to a gentle simmer over a medium to low heat. Remove from the heat and add the gelatine, stirring to dissolve.

Lightly grease 6 to 8 individual ramekins or moulds with a little sunflower oil and wipe out any excess with kitchen paper.

Sieve the juice mixture, add the granadilla pulp and pour into the moulds. Place on a tray and chill for 8 hours or overnight.

Remove from the fridge and briefly dip the bottom of the moulds into warm water before wrapping each in a warm, damp cloth to help loosen the jelly. Carefully run a blunt knife around the edges and turn out onto plates.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes

Comments

Load more