Passion Fruit Jell-O Whip

Ingredients

• •2 cups passion fruit juice
• •3 Tbsp granulated sugar
• •1 packet powdered gelatin
• •½ cup heavy cream
• •1 serving mixed berries and mint sprigs

Cooking Instructions

1. 1.

   Chill one cup [240 ml] of the juice and pour it into the bowl of a stand mixer fitted with the whisk attachment and set aside. Pour the other cup [240 ml] into a small saucepan, add the sugar, stir, and bring to a boil over medium-high heat. Sprinkle the gelatin over the cold juice in the mixer bowl and let sit for 1 minute. Pour the hot juice over the cold, and stir to combine. Place in the refrigerator until thickened and beginning to gel, about an hour and a half. The lightly set juice should still be wobbly, and when you tip the bowl slightly, it should cling to the side, rather than running up it like a liquid.

   90 min

2. 2.

   Remove the bowl from the refrigerator and using a rubber spatula, scrape up any bits of gelled juice from the bottom of the bowl. Attach the bowl to the stand mixer, and at medium-high speed, whisk until foamy and tripled in size, at least five to six minutes. You want to make sure you break up and liquefy all of the gelled juice.

   6 min

3. 3.

   Meanwhile, place the cream in a medium-sized bowl, and with an electric hand-mixer, beat the cream at medium to medium-high speed until the cream holds medium peaks, about 2 - 3 minutes. Fold the whipped cream into the gelatin mixture until fully incorporated and transfer to 5 small serving vessels. Refrigerate for 1 to 2 hours, until set.

   120 min

4. 4.

   Serve with mixed berries or a sprig or two of mint.

   5 min

5. 5.

   Passion Fruit Whip will keep tightly wrapped in plastic wrap in the refrigerator for up to 3 days.