I was excited by the ingredients for February’s ‘In the Bag’ event – pomegranate, passion fruit and white chocolate – and decided to celebrate the exotic flavours of the pomegranate and passion fruit with these jellies.
Extracting the juice from the fruits was messy and not especially easy, and I was rather disheartened by the end of the exercise to find that, even though I’d bought 6 passion fruits and 2 pomegranates, I only had just under 300 ml of juice. It seemed rather little reward for what had been a fair amount of effort. But, when I tasted the finished jellies I was so blown away by the intense, explosive fruitiness, captured in soft gelatine, I knew this recipe was a keeper.
6 Passion Fruits
Approximately 200ml water
80g caster sugar
4 leaves of gelatine
Cut the pomegranates in half and squeeze out as much of the juice as you can into a jug and then extract the pips that are still surrounded by juice and push them through a sieve, bursting them with a spoon, to retrieve as much juice as possible. Next cut the passion fruits in half and scoop out the flesh and seeds, again pushing them through a sieve to extract the juice. You should get somewhere around 200-300 ml juice. Make it up to 500ml with water.
Soak the gelatine leaves in water as per the manufacturer’s instructions. Gently heat the juice and sugar in a saucepan, stirring as the sugar dissolves and once it does add the soaked gelatine and stir as that dissolves also.
Allow the mixture to cool a little then pour it into individual serving dishes or moulds and refrigerate until set (I left them overnight).