Ingredients

  • Passion Fruit mixture
  • 1 ½ teaspoons gelatin
  • 295 milliliters water
  • 100 grams sugar, caster
  • 235 milliliters passion fruit purée thawed
  • Blackberry mixture
  • 1 ½ teaspoons gelatin
  • 225 milliliters water
  • 100 grams sugar, caster
  • 340 grams blackberries
  • 2 tablespoons lemon juice
  • Cream Garnish
  • 3 tablespoons fresh lemon balm
  • ½ tablespoon sugar, caster
  • 110 milliliters whipping cream

Directions

1. Passion fruit mixture - Sprinkle gelatin over1/4 cup water. Heat sugar, remaining water in saucepan until sugar is dissolved. Add gelatin mixture and stir until dissolved. Transfer mixture to a 1 qt glass measure, then set in a large bowl of ice and cold water and stir frequently until cold but not set. Stir in passion fruit purée.
2. Pour a scant 1/4 cup passion fruit mixture into each glass, then stand all 6 glasses in a wide pot. Fill pot with enough ice and cold water to reach level of jelly and chill in refrigeratore until jelly is just set, about 2 hours. Keep unused portion in refrigerator, but stir to prevent from setting.
3. Blackberry mixture - Sprinkle gelatin over 1/4 cup water. Heat sugar and remaining water in saucepan until sugar dissolved. Add gelatin mixture and stir until dissolved. Tranfer to bowl and set in large bowl of ice and cold water til almost set.
4. Purée blackberries in food processor, then force through a fine mesh sieve into a bowl, discarding seeds.
5. Stir in lemon juice and 1 cup purée into gelatin mixture, then chill until ready to use.
6. Assemble - After passion fruit jelly set in glasses, about 2 hours, pour a scant 1/4 cup blackberry mixture on top of passion fruit jelly. Add enough ice to pot to reach level of jelly and refirgerate until set, about 2 hours.
7. Make another layer of passion fruit and then blackberry jelly.
8. When all layers are set, remove glasses from ice bath and chill, loosely covered with plastic wrap, 8 hours.
9. Make cream 2 hours before serving: Combine lemon balm with sugar in small bowl, then gently bruise with pestle. Stir in cream and chill, stirring occasionally, 1 hour.
10. Pour through cleaned fine-mesh sieve into a larger bowl, pressing gently on solids and then discarding them, then chill cream, covered, until ready to serve.
11. Just before serving, beat cream until soft peaks and spoon dollops over jellies.
12. Jellies can be layered 2 days ahead and chilled, loosely covered.

Notes
Serving Ideas:Original serves 6.


Categories
DessertsPuddings, JelliesFruit
Keywords
JelliesFruit DessertsPuddings
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