Recipes

Passion-Fruit Gelees

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Passion-Fruit Gelees

Passion-Fruit Gelees

amanda

Equipment

  • Hand Mixer

  • Electric Blender

  • Whisk

  • Silicone Spatula

  • Measuring Cups and Spoons (Various Sizes)

  • Digital Food Scale

  • Colander

  • Fine Mesh Strainer

  • Precision Thermometer

  • Candy Thermometer

  • Pie Dish

  • Pastry Brush

  • Zester

  • Mandoline Slicer

  • Airtight Containers for Storage

Ingredients

  • 4 (1/4-ounce) envelopes unflavored gelatin

  • 1 cup water

  • 2 cups sugar plus additional for tossing

  • 1 teaspoon fresh lemon juice

  • 3/4 cup thawed unsweetened passion-fruit (maracuyá) purée such as Goya

  • Equipment: an 8-inch square nonstick baking pan

Instructions

1

Instruction 1

Lightly oil baking pan.
2

Instruction 2

Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
3

Instruction 3

Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
4

Instruction 4

Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
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