Prepare the passion fruit jelly: Place the passion fruit pulp in a blender for 45 seconds. Pass through a fine sieve over a bowl to catch all the juice and discard the seeds. Measure
Soak the gelatine in cold water until soft. Bring the sugar syrup to the boil, squeeze the gelatine and add to the sugar syrup. Stir until the gelatine has dissolved and remove from the heat. Pour the sugar syrup and gelatine into the passion fruit and orange juice and whisk together. Add the Cointreau to taste. Pour the juice into a cling-film lined tray to
Prepare the pineapple ravioli: Peel the pineapple and cut 16 thin slices. Allow 4 slices for each ravioli. Line 4 small rounded espresso cups or a mould of similar shape with cling-wrap. Arrange 3 overlapping slices of pineapple to cover the entire inside surface of the mould. Make sure that there are no gaps or breaks and that there is enough overhang to enclose the lime sorbet.
Cut out the remaining 4 slices of pineapple with a fluted pastry cutter for the bases for the ravioli. Remove the lime sorbet from the freezer and work it with a spoon until smooth. Fill each pineapple mould to the top with the sorbet. Fold over the overhang of pineapple to enclose the sorbet and place in the freezer whilst preparing the jelly and the fruit.
Prepare the garnish: Turn out the jelly onto a clean chopping board and cut into
Place the bases of the ravioli in the centre of the serving plates. Turn out the pineapple ravioli from the moulds, remove the cling-film and place one in the centre of each base. Arrange the cubes of passion fruit jelly and fruit around the ravioli. Spoon the passion fruit syrup over and around the fruit.
© 2005 Liam Tomlin. All rights reserved.