Blogging has several good aspects, and a very important one is meeting great people – and it doesn’t matter if they live around the corner or across the ocean.
The lovely Barbara is one of those people and she’s going through a hard time right now, battling cancer once again. :(
The equally lovely Bron and Ilva organized a virtual hug for Barbara and I’m glad to be a part of it. I hope she likes this fresh and simple dessert, full of fruity flavors.
Barbara, my dear, be sure that there are Brazilian fingers here crossed for you. I know you’ll kick cancer in the ass again.
You might be half a planet away, but are certainly close to my heart.
Passion fruit jellies with banana and honey yogurt
slightly adapted from Australian Gourmet Traveller
350ml passion fruit juice*
175ml freshly squeezed orange juice
6 gelatin leaves, softened in cold water
thickly sliced banana, to serve
passion fruit pulp, to serve
Combine juices, sugar and 1 cup water in a saucepan. Stir over medium heat until sugar dissolves, then pass through a fine sieve. Warm ½ cup juice mixture in a saucepan over medium heat, squeeze excess water from gelatin, add to pan and stir until gelatin dissolves, then add remaining juice mixture. Cool slightly and pour into six 1 cup-capacity glasses and refrigerate for 4 hours or until set.
To serve, whisk together yoghurt and honey. Top jellies with a spoonful of yogurt, cover with banana slices and spoon over passion fruit pulp.
Note: to make passion fruit juice, blend passion fruit pulp in a food processor to crack seeds, then strain through a fine sieve. Twelve passion fruit yield about 1 cup of juice.
* I used concentrated bottled juice