Tropical Fruit Jellies
This is a cheat's recipe. The tropical fruit juice comes freshly squeezed – in a bottle from the supermarket. And, what's more, this really beautiful dessert contains virtually no fat.
|1¾ pints (1 litre) freshly squeezed tropical fruit juice|
|9 leaves gelatine|
|6 large passion fruit|
|juice 4 limes|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need eight serving glasses with a capacity of about 6 fl oz (175 ml).|
This recipe is taken from How to Cook Book Three.
First of all, put ¼ pint (150 ml) of the tropical fruit juice into a shallow dish. Add the gelatine, pressing it down so the liquid covers it, and set it aside to soften – about 10 minutes. Now put another ¼ pint (150 ml) of the fruit juice into a small saucepan and bring it up to simmering point. Then remove the pan from the heat and add the softened gelatine, squeezing it first and reserving the liquid, and begin to whisk the gelatine in until it is completely dissolved.
Pour the remaining juice into a large jug, along with the lime juice and the liquid from the squeezed gelatine, add the dissolved gelatine mixture and give it all another good whisk. Then pour the whole lot into the glasses, cover, and chill for at least 3 hours or, preferably, overnight. Just before serving, halve each passion fruit and scoop out the seeds and juice to spoon on top of the jellies – the fruit will seep down as you eat.
PER SERVING: 61 kcal, Fat: 0.2g; Saturates: 0 g; Protein: 3.8 g; Carbohydrate: 11.8 g.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Sunday Roast Recipes
whole candied peel
20 Nov 2014 17:32
20 Nov 2014 18:32
|Food and travel||
11 Nov 2014 09:07
Whole candied peel
20 Nov 2014 19:58
|Can Anyone Help?||
20 Nov 2014 17:24
21 Oct 2014 19:59
15 Nov 2014 14:55
28 Oct 2014 21:33