These passionfruit and prosecco jelly cups are a great party starter or sweet finish for your next get-together. You can lose the booze and use lemon-flavoured mineral water for a kid-friendly version.
Serves88
Cook time10 mins10 minutes
Prep time20 mins20 minutes, + cooling, 15 mins standing & 4 hours setting time
+ cooling, 15 mins standing & 4 hours setting time
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Method
Step 1
Combine the passionfruit pulp and sugar in a small saucepan over low heat. Cook, stirring, for 4-5 mins or until the sugar dissolves. Cool slightly. Strain through a sieve into a heatproof bowl, using the back of a spoon to push through as much pulp as possible. Discard the solids. Return the syrup to the pan and cook for 1-2 mins or until syrup is just hot. Remove from heat.
Step 2
Meanwhile, place the gelatine leaves in a bowl. Cover with cold water. Set aside for 5 mins to soak.
Step 3
Squeeze excess liquid from the gelatine leaves. Add gelatine leaves to the syrup in the pan and stir until gelatine dissolves. Set aside to cool.
Step 4
Transfer the syrup to a large heatproof jug. Add the prosecco and stir to combine. Set aside for 15 mins or until the bubbles subside. Pour evenly among serving glasses. Place in the fridge for 4 hours or until just set.
Step 5
Combine the mascarpone, icing sugar and vanilla in a bowl. Spoon over the jelly in the glasses. Drizzle with extra passionfruit pulp to serve.
Lose the booze
To make these jelly cups without the prosecco, use lemon-flavoured mineral water instead.
Prep time20 mins20 minutes, + cooling, 15 mins standing & 4 hours setting time
+ cooling, 15 mins standing & 4 hours setting time
Ingredients
1 1/2 cups (375ml) passionfruit pulp
2/3 cup (150g) caster sugar
8 gelatine leaves
3 cups (750ml) prosecco, at room temperature
250g mascarpone
2 tsp icing sugar mixture
1 tsp vanilla bean paste
Passionfruit pulp, extra, to serve
Description
These passionfruit and prosecco jelly cups are a great party starter or sweet finish for your next get-together. You can lose the booze and use lemon-flavoured mineral water for a kid-friendly version.
Method
Step 1
Combine the passionfruit pulp and sugar in a small saucepan over low heat. Cook, stirring, for 4-5 mins or until the sugar dissolves. Cool slightly. Strain through a sieve into a heatproof bowl, using the back of a spoon to push through as much pulp as possible. Discard the solids. Return the syrup to the pan and cook for 1-2 mins or until syrup is just hot. Remove from heat.
Step 2
Meanwhile, place the gelatine leaves in a bowl. Cover with cold water. Set aside for 5 mins to soak.
Step 3
Squeeze excess liquid from the gelatine leaves. Add gelatine leaves to the syrup in the pan and stir until gelatine dissolves. Set aside to cool.
Step 4
Transfer the syrup to a large heatproof jug. Add the prosecco and stir to combine. Set aside for 15 mins or until the bubbles subside. Pour evenly among serving glasses. Place in the fridge for 4 hours or until just set.
Step 5
Combine the mascarpone, icing sugar and vanilla in a bowl. Spoon over the jelly in the glasses. Drizzle with extra passionfruit pulp to serve.
Lose the booze
To make these jelly cups without the prosecco, use lemon-flavoured mineral water instead.
