We do this all the time in the test kitchen. We come up with a killer recipe for something specific, we love it so much that we just have to keep using it. (Any excuse right?) This is one of the extra recipes that all started with the Spiced Passionfruit Syrup We are thinking cheesecake, definitely cocktails and this is already the second use for it. So watch this space. It's the best time to be an Insider in the history of Insiders! Come join us if you haven't already!
OH and we loved the jelly especially with the addition of our Chantilly Cream Kisses, so much, we wrote the recipe. Yep. As simple as Chantilly Cream is, here is our version! Use the best, get the best!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 500 Grams Spiced Passionfruit Syrup strain out the seeds, but reserve them Recipe
- 100 Grams coconut sugar
- 1 Tablespoon flavourless gelatin
- 50 Grams water
Place half the Spiced Passionfruit Jelly (minus seeds) and sugar into the Thermomix bowl and cook 8 min/80°C/speed 2.
Bloom the gelatine in the water just to soften then add to the Thermomix bowl. Blend 20 sec/speed 6. Add the remaining Spiced Passionfruit Syrup and the passionfruit seeds and stir gently to combine 4 sec/speed 3.
Pour into jelly moulds. Set overnight in refrigerator.
To unmould successfully, fill a bowl with very hot water. Dip the base of each mould up to the rim into the water being careful not to get any water into the jelly. Upturn onto your serving platter or plate and it should just drop out. If it doesn't, repeat, but not for too long. Plastic moulds will unmould easier than my metal moulds.