Passion fruit jelly
Dominic Chapman's passion fruit jelly recipe takes exotic fruit and tart lemons to produce a stunning jewel-like treat. Ideal as a palette cleanser after a rich meal, part of a wider array of petit fours or for simply a sweet nibble to accompany a cup of tea.
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Ingredients
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Imperial
- 30g of pectin
- 10g of tartaric acid
- 500g of passion fruit purée
- 10 lemons, juiced
- 980g of caster sugar
- 200ml of glucose
- 120ml of water
Equipment
- Fine sieve
- Heavy based pan
- Thermometer
- Small metal jelly tray
Method
1
Mix the pectin with 40g of the caster sugar in a small bowl. Mix the tartaric acid with the 5 tablespoons of lemon juice in another bowl
- 30g of pectin
- 10g of tartaric acid
- 10 lemons, juiced
- 40g of caster sugar
2
Combine the passion fruit purée, remaining lemon juice, 120ml water, 900g caster sugar and glucose together in a heavy bottom pan and melt on the stove. Bring to the boil and skim off any scum
- 500g of passion fruit purée
- 8 lemons, juiced
- 900g of caster sugar
- 200ml of glucose
- 120ml of water
3
Add the pectin mix to the fruit and bring it up to 108ᵒC whisking constantly. When the mixture reaches 108ºC, remove it from the heat and add the tartaric acid and lemon & lime juice mixture
4
Pass through a fine sieve and pour it into a small metal jelly tray. Set on a flat surface to keep the jelly level
5
Once cool and set, cut into bite-sized cubes. Dust with the remaining caster sugar
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© Great British Chefs 2019