Recipe

Passion-fruit Geles Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month. Prep:45m Cook:15m Servings:48	Mountainmam
	passionfruit gelatin lemon juice

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Ingredients

4 (1/4-ounce) envelopes unflavored gelatin

1 cup water

2 cups sugar plus additional for tossing

1 teaspoon fresh lemon juice

3/4 cup thawed unsweetened passion-fruit (maracuyá) purée such as Goya

Directions

Lightly oil 8-inch square nonstick baking pan.

Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.

Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick).

Pour into baking pan and let stand at room temperature until set, at least 12 hours.

Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

note: Gelées, without sugar coating, keep in an airtight container at cool room temperature 2 weeks.

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Comments

snomama 1 year, 2 months ago said:
Guess I better give nothing but 5's. Nice recipe. So sorry I've rated a few of your low. You know I don't like everything posted. So I'm starting with all on the top list of weekly. You the first!

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