Bo Friberg

Passion Fruit Jelly

Preparation info

  • 1 cup

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 1½ teaspoons (5 g) unflavored gelatin powder
  • ½ cup (120

Method

  1. Sprinkle the gelatin over ¼ cup (60 ml) of the fruit juice and set aside to soften.
  2. Place the passion fruit pulp in a nonreactive saucepan. Stir in the remaining fruit jui