8Ingredients
650Calories
20Minutes

Ingredients

  • 1 2/3 cups passion fruit (nectar)
  • 1/2 cup dry white wine
  • 1 cup sugar
  • 2 1/2 tablespoons unflavored gelatin (powdered)
  • 9 ounces raspberries (defrosted if frozen)
  • 6 tablespoons powdered sugar
  • 2/3 cup heavy cream
  • pistachios (chopped, to decorate, optional)

Directions

  1. 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.
  2. Push the raspberries through a fine sieve to make a purée then stir in the powdered sugar. Whip the cream until softly peaking.
  3. 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 purée 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.
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NutritionView more

650Calories
Sodium2%DV55mg
Fat40%DV26g
Protein20%DV10g
Carbs33%DV98g
Fiber64%DV16g

PER SERVING *

Calories650Calories from Fat230
% DAILY VALUE*
Total Fat26g40%
Saturated Fat12g60%
Trans Fat
Cholesterol65mg22%
Sodium55mg2%
Potassium650mg19%
Protein10g20%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate98g33%
Dietary Fiber16g64%
Sugars76g152%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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