Passionfruit jelly cups

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

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

METHOD

• 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.