Orange and passionfruit jelly in a fruit casing

Yield: 1 servings

Measure Ingredient
50 grams Diced dried apricots
¾ cup Sultanas
6 Pitted prunes; finely chopped
2 teaspoons Finely grated orange zest
1 tablespoon Slivered almonds; chopped
60 grams Glace cherries; finely chopped
1 tablespoon Glace ginger; finely chopped
½ cup Orange juice
2 tablespoons Orange-flavoured liqueur
1 tablespoon Gelatine
Cold water
Boiling water
Orange juice
3 Egg whites
1 cup Caster sugar
3 tablespoons Passionfruit pulp

FRUIT CASING

ORANGE AND PASSIONFRUIT JELL

1. Fruit Casing: Place all the fruit and orange juice into a saucepan and bring to the boil,. Cover ad cook gently for about 10 minutes or until the fruit is quite soft. If any liquid remains, remove the lid and boil until reduced. Add the liqueur and stir through. Leave to cool.

2. Orange and Passionfruit Jelly: Place gelatine in a 1 cup measure, moisten with cold water and fill to quarter full with boiling water. Fill cup with orange juice and allow to cool. Beat egg whites until soft peaks, then add orange juice and sugar gradually. Stir in passionfruit pulp.

3. To assemble: Use a shallow mixing bowl rather than a deep narrow bowl, about 5 cup capacity. Wet the bowl with cold water and shake out but do not dry. Line with plastic wrap. Place the fruit casing into this and press with a spoon to make a casing around the base and sides.

4. Fill with the jelly mixture. Cover and place in the refrigerator and leave at least 6 hours and up to 3 days. To turn out, invert onto a serving plate and carefully peel away the plastic wrap. Serve with whipped cream.

Note: Small coins can be placed in the fruit casing before adding the jelly mixture.

Converted by MC_Buster.

Per serving: 159 Calories (kcal); 5g Total Fat; (28% calories from fat); 13g Protein; 16g Carbohydrate; 0mg Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

Similar recipes