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Passion Fruit and White Rum Jellies

This refreshing dessert is great served with your favourite tropical fruit.

4 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Passion Fruit and White Rum Jellies

For the Jellies:

100 g Caster Sugar (4 oz)
Dr. Oetker Platinum Grade Leaf Gelatine x 4
60 ml White Rum (4 tbsp)
Passion Fruit x 8
Lime Wedge and Lime Zest to decorate

preparation

Preparation

1

Passion Fruit and White Rum Jellies

Put the sugar in a saucepan with 350ml (12fl.oz) water and heat, stirring until dissolved.

2

Bring to the boil and simmer for 5 minutes. Remove from the heat and leave to cool.

3

Meanwhile, halve each passion fruit and scoop out the seeds and flesh into a sieve over a bowl. Push the pulp through the sieve until the seeds are practically dry. Spoon a few seeds into the bases of 4 x 150ml (5fl.oz) jelly moulds and discard the rest. Set aside.

4

Place 45ml (3 tbsp) water in a small heatproof bowl. Using a pair of scissors, snip the Fine Leaf Gelatine into the water. Leave to soak for about 10 minutes.

5

Stand the bowl over a saucepan of simmering water and heat gently until dissolved. Alternatively, heat in the microwave for about 25 seconds on High. Do not allow to boil as this prevents a proper set taking place.

6

Mix the passion fruit juice, sugar syrup and Gelatine together and add the white rum.

7

Divide between the moulds and chill until set - the seeds will probably stay at the bottom of the moulds. Sprinkle the mango with lime juice and rind, cover and chill until ready to serve.

8

To turn the jellies out, dip the mould in hot water for a few seconds and invert on to serving plates. Serve each jelly with a few wedges of lime and lime zest

1 serving = 88g

Nutritional Information for the recipe Passion Fruit and White Rum Jellies

Per Serving Per 100 g / ml
Energy 511kJ
122kcal
737kJ
176kcal
Fat 0g 0g
Carbohydrate 26.05g 37.76g
Protein 0g 0g