Passionfruit jelly with pavlova ice cream
For a tasty dessert, try this tangy passionfruit jelly with pavlova ice cream. It’s a crowd favourite that’s easy to do.
Note: + Cooling, 5 mins standing & overnight setting time
- 750ml sparkling wine or lemon-flavoured mineral water
- 2 1/2 cups (550g) caster sugar
- 1 mango, stoned, peeled, chopped
- 2 limes, juiced
- 1 orange, juiced
- 1 1/2 cups (375ml) passionfruit pulp
- 24 gelatine leaves
- 2 vanilla meringue kisses, crushed
Pavlova ice cream
- 1L vanilla bean ice cream, softened
- 1/3 cup (80ml) passionfruit pulp
- 1/2 lime, rind finely grated, juiced
- 12 vanilla meringue kisses, crushed
Combine the sparkling wine or mineral water, sugar, mango, lime juice, orange juice and 1¼ cups (310ml) passionfruit with 2 cups (500ml) water in a saucepan over medium-high heat. Cook, stirring, for 5 mins or until the sugar dissolves. Bring to a simmer. Cook for 10-15 mins or until the mixture thickens slightly. Cool slightly.
Strain the passionfruit mixture through a fine sieve into a heatproof bowl, using the back of a spoon to push through as much pulp as possible. Discard solids. Return the syrup to the pan. Cook for 1-2 mins or until heated through. Remove from heat.
Place the gelatine leaves in a bowl. Cover with cold water. Set aside for 5 mins to soak. Squeeze excess liquid from gelatine leaves. Add the gelatine leaves to syrup in the pan. Stir until the gelatine dissolves. Pour the syrup into an 8-cup (2L) fluted jelly mould. Place in the fridge overnight to set.
Meanwhile, to make the pavlova ice cream, place the ice cream in a large bowl. Add the passionfruit, lime rind, lime juice and meringue and stir to combine. Place in the freezer for 4 hours or overnight until firm.
To serve, quickly dip the jelly mould in hot water. Use your fingertips to carefully pull the jelly away from the side of the mould. Place a serving plate on top of the mould. Invert the mould and plate to turn out the jelly. Remove the mould. Spoon over the remaining passionfruit and sprinkle with meringue. Serve the jelly with the pavlova ice cream.
Get ahead: Make the ice cream up to 1 week ahead. Store, covered, in the freezer. Make the jelly up to 2 days ahead. Store in an airtight container in the fridge.