This is a simple and fun little dessert treat, perfect for a garden party. The shells of a panama passionfruit are a lovely size to hold and perfect for scooping jelly out of.
- 12 panama passionfruit
- 80 ml orange juice
- 100 g caster sugar
- 3 sheets (titanium-strength)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 4 hours
Cut the passionfruit in half and scrape out the pulp into a bowl. Set aside 12 of the best half shells and use your fingers to scrape out the inner membrane. Place the shells into a tray, pressed close together for stability, and set aside.
Place the passionfruit pulp into a blender with the orange juice and pulse until as smooth possible.
Strain the juice through a fine strainer and measure out 400 ml liquid. If you don’t quite have enough, add a little water. Pour the juice into a small saucepan, add in the sugar and warm over medium heat until the sugar dissolves.
Have your gelatine sheets in cold water, softening, then squeeze out the water and whisk them into the passionfruit juice.
Transfer the liquid into a jug, then pour the jelly mix into the reserved shells. Allow to cool to room temperature, then transfer to the fridge to fully set.
Serve with a dainty spoon for jelly scooping.
• This recipe can easily be scaled up if your garden party gets larger.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
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