Orange and Passionfruit Jelly (serves 3)

Orange and Passionfruit Jelly by The Fat Foodie

For all that I love chocolate, biscuits and cakes and the likes, sometimes I fancy a dessert that’s not quite as heavy as a torte or a fudge cake. That’s where this orange and passionfruit jelly comes in. I love the taste of passionfruit, but it’s quite an expensive fruit, so when I saw a pack of 3 reduced in my local supermarket I knew I had to jump at the chance to make something delicious with them.

Although jelly holds connotations of eating mediocre versions at childhood birthday parties for a lot of people, jelly can actually be a very ‘grown-up’ dessert when the right ingredients are used. I’ve seen recipes for prosecco jellies, chardonnay jellies, and even rum flavoured ones. This orange and passionfruit jelly however, is non-alcoholic, but no less for it.

Passionfruit has a gorgeous flavour, being tropical, zesty, floral and fresh all at once. It’s also a great source of vitamin C and iron, so its presence, along with the freshly squeezed navel orange juice, makes this almost healthy, right? Like all jellies, this is a really easy recipe to make and it can be made in a jug using the microwave.

This orange and passionfruit jelly can be eaten on its own or it can be topped with whipped lactose-free cream or coconut cream. It’s light and refreshing, but sweet and substantial at the same time. It’s going to be the perfect low FODMAP dessert for when summer eventually arrives, but it will also add a little bit of tropical sunshine into your life in the meantime while we wait.

Ingredients:

66g passionfruit pulp (roughly 3 passionfruits worth)

100ml of navel orange juice (freshly squeezed) – I only needed 1 navel orange to get 100ml

150ml boiling water

60g white sugar

1 tsp gelatine powder (use vegan gelatine, if preferred)

Method:

Scoop the pulp out of the passionfruits and pass it through a sieve to remove the seeds from the pulp. Try to keep as much passionfruit pulp as possible and discard the seeds.

Squeeze the navel oranges until you have 100ml of juice.

Dissolve the sugar in the boiling water and then sprinkle the gelatine powder on top of the water and stir well to dissolve it.

Add the passionfruit pulp and orange juice to the sugared water and stir well.

Pour into serving dishes and leave to set in the fridge until firm. Serve.

Orange and Passionfruit Jelly by The Fat Foodie

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