Passion-Fruit Gelée with Basil Cream

An elegant layered dessert featuring a passion fruit gelée base topped with a creamy basil-infused layer. This sophisticated dessert combines the tropical sweetness of passion fruit with aromatic fresh basil for a unique flavor combination.

4 servings

3 hr

Published October 4, 2025

Ingredients

•1¾ teaspoons unflavored gelatin
•¼ cup water
•2 cups passion-fruit nectar
•½ cup fresh basil leaves
•½ cup sugar
•1½ cups heavy cream
•1 teaspoon unflavored gelatin
•2 tablespoons water
•4 leaves fresh basil leaves
•1 piece empty egg carton and glasses

Cooking Instructions

1.
Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
5 min
2.
Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
20 min
3.
Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
60 min
4.
Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
5 min
5.
Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
10 min
6.
Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
20 min
7.
Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.
60 min

Cooking Instructions

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.

5 min

Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.

20 min

Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.

60 min

Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.

5 min

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.

10 min

Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.

20 min

Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.

60 min