Passionfruit & Prosecco Jelly Cups

 Passionfruit & Prosecco Jelly Cups

Ingredients:

1 1/2 cups (375ml) passionfruit pulp

2/3 cup (150g) caster sugar

8 gelatine leaves

3 cups (750ml) prosecco at room temperature

250g mascarpone

2 tsp icing sugar mixture

1tsp vanilla bean paste

Passionfruit pulp, extra to serve

Directions:

1. Combine the passionfruit pulp and sugar in a small saucepan over low heat. Cook, stirring for 4-5 mins or until the sugar dissolves. Cool slightly. Strain through a sieve into a heatproof bowl, using the back of the spoon to push through as much pulp as possible. Discard the solids. Return from heat.

2. Meanwhile, place the gelatine leaves in a bowl. Cover with cold water. Set aside for 5 mins to soak.

3. Squeeze excess liquid from the gelatine leaves. Add gelatine leaves to the syrup in the pan and stir until gelatine dissolves. Set aside to cool.

4. Transfer the syrup to a large heatproof jug. Add the prosecco and stir to combine. Set aside for 15mins or until the bubbles subside. Pour evenly among serving glasses. Place in fridge for 4 hours or until just set.

5. Combine the mascarpone, icing sugar and vanilla in a bowl. Spoon over the jelly in the glasses. drizzle with extra passionfruit pulp to serve.

Serves 8

Recipe from Free Coles Magazine January 2020