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Categories:Viewed: 84 - Published at: 7 years ago
Ingredients
- 1 2/3 cup passion fruit nectar
- 1/2 cup dry white wine
- 1 cup sugar
- 2 1/2 tbsp powdered, unflavored gelatin
- 9 oz raspberries, defrosted if frozen
- 6 tbsp powdered sugar
- 2/3 cup heavy cream
- None None chopped pistachios, to decorate (optional)
Method
- Place the passion fruit nectar, white wine and sugar in a pan and bring to a boil. Stir the gelatin into the hot liquid until dissolved. Cool for 20 mins then pour into 4 jelly molds (each about 1/2 cup capacity). Leave to cool completely, then place in the fridge and chill for 4 hrs or until set.
- Push the raspberries through a fine sieve to make a puree then stir in the powdered sugar. Whip the cream until softly peaking.
- To serve, dip each jelly mold in hot water for a few seconds then turn each one out onto a serving plate. Spoon a little of the raspberry puree by each. Then, spoon the whipped cream into a piping bag fitted with a large star nozzle and pipe rosettes of cream around each jelly. Sprinkle with chopped pistachios, if liked.
