Passion-Fruit Gelée with Basil Cream

Name: Passion-Fruit Gelée with Basil Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters loosely packed fresh basil leaves; 1 teaspoon unflavored gelatin (from another 1/4-oz envelope); 2 teaspoons unflavored gelatin (from a 1/4-oz envelope); 355 milliliters well-chilled heavy cream; 473 milliliters passion-fruit nectar (preferably Looza brand); 118 milliliters sugar; 59 milliliters water; 2 Tbsps water

Passion-Fruit Gelée with Basil Cream might be just the side dish you are searching for. One serving contains 529 calories, 7g of protein, and 34g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have water, gelatin, well-chilled heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours. It is a good option if you're following a gluten free diet.

Instructions

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.

Ingredients you will need

Passion Fruit

Gelatin

Nectar

Equipment you will use

Whisk

Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water.

Ingredients you will need

Water

Ice

Equipment you will use

Bowl

Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.

Ingredients you will need

Egg Whites

Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.

Ingredients you will need

Egg

Equipment you will use

Baking Pan

Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.

Ingredients you will need

Basil

Cream

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream.

Ingredients you will need

Gelatin

Basil

Cream

Equipment you will use

Whisk

Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.

Equipment you will use

Sieve

Bowl

Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.

Ingredients you will need

Egg Whites

Cream

Water

Ice

Equipment you will use

Bowl

Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.

Ingredients you will need

Basil

Cream

Gelées with cream can be chilled up to 2 days.

Ingredients you will need

Cream