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Time to make:
15 mins (Hands-on time: 15 mins), plus 3 hrs chilling
$3.00 per serve
(at time of publication)
Full ingredients list:
- 2 tablespoons caster sugar
- 1 1/2 tablespoons powdered gelatine
- pulp of 20 passionfruit
- 170g can passionfruit in syrup
- 2 tablespoons fresh orange juice
- 2 cups low-fat Greek-style yoghurt, to serve
- extra passionfruit pulp, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place sugar and 1 cup water in a small saucepan set over medium–high heat; bring to the boil. Remove from heat. Sprinkle gelatine into sugar water; stir until gelatine dissolves.
Step 2 Place passionfruit pulp in a strainer set over a small bowl; stir pulp to extract all passionfruit juice. (You need about 1 cup.) Discard seeds.
Step 3 Pour juice, passionfruit in syrup and orange juice into a large jug. Stir in gelatine mixture until combined. Divide passionfruit and orange mixture among eight 125ml lightly greased silicone (or jelly) moulds. Refrigerate for 3 hours, or until set.
Step 4 Invert jellies onto serving plates. Serve with yoghurt and a spoonful of passionfruit pulp.
If passionfruit isn’t in season, you can replace the fresh fruit with 2 more cans of passionfruit in syrup.
About this recipe
First published: October 2013