Passionfruit jelly cups

These chilled passionfruit jelly cups will be the perfect ending to your balmy alfresco evening.



  • 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
  • 1 tsp vanilla bean paste
  • Passionfruit pulp, extra, to serve



  • Step 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 a spoon to push through as much pulp as possible. Discard the solids. Return the syrup to the pan and cook for 1-2 mins or until syrup is just hot. Remove from heat.
  • Step 2
    Meanwhile, place the gelatine leaves in a bowl. Cover with cold water. Set aside for 5 mins to soak.
  • Step 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.
  • Step 4
    Transfer the syrup to a large heatproof jug. Add the prosecco and stir to combine. Set aside for 15 mins or until the bubbles subside. Pour evenly among serving glasses. Place in fridge for 4 hours or until just set.
  • Step 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.



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