Passion-Fruit Gelees
Delightful homemade passion fruit jellies coated in sugar, offering a perfect balance of tropical sweetness and tartness. These sophisticated candies are made with real passion fruit purée and gelatin for a melt-in-your-mouth texture.
Ingredients
- •4 envelopes unflavored gelatin
- •1 cup water
- •2 cups sugar
- •1 teaspoon fresh lemon juice
- •¾ cup passion-fruit purée
- •1 piece 8-inch square nonstick baking pan
Cooking Instructions
- 1.
Lightly oil baking pan.
2 min
- 2.
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.
10 min
- 3.
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.
738 min
- 4.
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.
15 min
