Made in India
Jelly is my favourite dessert. Nothing beats the theatre of wibble-wobbling a giant one to the dinner table to surprised and delighted family and friends. Using fresh fruit and juice makes for deliciously clean flavours, so this is perfect after a big meal, along with a little scoop of ice cream.
While the fruits are very much straight from an Indian summer, the technique for making this jelly is straight out of one of my favourite cookbooks, Jelly with Bompas & Parr. I collect unusual jelly moulds for these exciting moments, but you can always use a bowl or some glasses to set yours if you don’t have a mould.
© 2020 Meera Sodha / Penguin · Reproduced with permission.
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Soak the gelatin sheets in a bowl of cold water and leave to one side.
Pour the mango juice and lime juice into a saucepan and add the sugar and the seeds and flesh from the passion fruit. Bring the mixture to the boil, stirring every now and then.
Once boiled, turn down the heat completely. Squeeze the cold water out of the gelatin and add it to the fruit-juice mixture. Stir properly until the gelatin has completely dissolved.
Pour the jelly into your mould, bowl or glasses, and leave to cool before putting in the fridge to set for 2 to 3 hours.
To de-mould the jelly, very quickly dip it in a bowl of hot water, put a plate on top of your mould and turn it upside down on to the plate.
Serve with vanilla or cinnamon ice cream.
Tip: If you want to add some pizzazz to your jelly, you could suspend the passion-fruit seeds in it, which will look great when it comes out of the mould. You can do this by straining the jelly mixture through a sieve to separate the seeds, then stirring them into the jelly after it’s been in the fridge for around 30 minutes.