Passion-Fruit Gelees

Name: Passion-Fruit Gelees
Prep time: 13 h
Cook time: 13 h
Total time: 13 h
Yield: 48
Cuisine: Global
Ingredients: 28 grams envelopes unflavored gelatin; 1 teaspoon fresh lemon juice; 177 milliliters thawed unsweetened passion-fruit (maracuyá) purée such as Goya; 473 milliliters sugar plus additional for tossing; 237 milliliters water

Passion-Fruit Gelees might be just the hor d'oeuvre you are searching for. One serving contains 38 calories, 1g of protein, and 0g of fat. This recipe serves 48. Head to the store and pick up water, lemon juice, passion-fruit purée such as goya, and a few other things to make it today. From preparation to the plate, this recipe takes around 13 hours. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet.

Instructions

Lightly oil baking pan.

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Cooking Oil

Equipment you will use

Baking Pan

Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften.

Ingredients you will need

Gelatin

Water

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Sauce Pan

Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.

Ingredients you will need

Lemon Juice

Gelatin

Sugar

Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over).

Ingredients you will need

Sugar

Water

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Pastry Brush

Frying Pan

Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick).

Ingredients you will need

Passion Fruit

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Frying Pan

Pour into baking pan and let stand at room temperature until set, at least 12 hours.

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Baking Pan

Run a sharp knife around edge of gelatin and invert onto a cutting board.

Ingredients you will need

Gelatin

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Cutting Board

Knife

Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.

Ingredients you will need

Sugar

Equipment you will use

Bowl