Passion fruits and pomegranates add an exotic flavour when combined with other juices but the seeds can get in the way. This can be solved by pulping them with the Dualit hand blender and then straining the juice.
For best flavours choose well ripened fruits and blood oranges (when in season) which give a glorious colour to the jellies.
2 ripe passion fruits
1 ripe pomegranate
4 juicy oranges
1 - 2 tsp flower honey
2 sheets leaf gelatine or 1½ tsp powdered gelatine
Cream or natural yogurt, to serve, optional
Halve the passion fruits and pomegranates. Scoop the passion seeds into a medium bowl.
Break the pomegranate halves into sections, peel off the membranes and add the seeds to the bowl.
Blitz the seeds to a juicy pulp with the hand blender, and then rub through a sieve into a pan.
Top and tail one of the oranges and slice off the skin and pith, then chop the fruit into small chunks, removing any pips.
Divide these between two large wine glasses. Squeeze the juice from the other oranges and add to the pomegranate and passion fruit juice.
You should have around 250ml (9fl oz) juice. If not, top up with some water. Add the honey.
Soak the leaf gelatine in cold water to cover until floppy then tip out the water.
If using powdered gelatine, mix with 2 tablespoons cold water and leave to soak.
Heat the juice until on the point of boiling, remove and slide in the soaked gelatine, stirring until dissolved.
Cool then pour over the chopped fruits and leave to set in the fridge.
Serve with cream or yogurt spooned on top.
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