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Passion-Fruit Gelée with Basil Cream

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Passion-Fruit Gelée with Basil Cream

Passion-Fruit Gelée with Basil Cream

amanda

Equipment

  • - Kitchen Blender (e.g., Oster Professional 750 Plus Blender)

  • - Stainless Steel Mixing Bowls (e.g., OXO Good Grips 365 Piece Stainless Steel Cookware Set)

  • - Mixing Spoons (e.g., OXO Bamboo Wooden Mixing Bowls Set)

  • - Straining Sieve (e.g., OXO Good Grips Stainless Steel Strainer Set)

  • - Pastry Bag (e.g., OXO Good Grips Silicone Pastry Bag Set)

  • - Ice Cream Scoop (e.g., OXO Good Grips 16-Count Flexible Ice Cream Scoop)

  • - Cooking Sheet Pans (e.g., KitchenAid Professional Series Aluminum Bakeware Set with Silicone Nonstick Liners)

Ingredients

  • 1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)

  • 1/4 cup water

  • 2 cups passion-fruit nectar (preferably Looza brand)

  • 1/2 cup loosely packed fresh basil leaves

  • 1/2 cup sugar

  • 1 1/2 cups well-chilled heavy cream

  • 1 teaspoon unflavored gelatin (from another 1/4-oz envelope)

  • 2 tablespoons water

  • Garnish: 4 fresh basil leaves (optional)

  • 1 empty egg carton; 4 (6- to 8-oz) slender clear glasses (not stemmed)

Instructions

1

Instruction 1

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
2

Instruction 2

Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
3

Instruction 3

Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
4

Instruction 4

Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
5

Instruction 5

Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
6

Instruction 6

Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
7

Instruction 7

Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.
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