Passion Fruit Jellies with Papaya Recipe

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serves: 6


  • 1 litre carton of passion fruit juice drink (we used Rubicon, from most supermarkets)
  • 2 x 11.7g sachets of powdered gelatine
  • 3tbsp Grand Marnier
  • to serve
  • 2 large papayas, peeled, deseeded and chopped
  • 200g packet of cape gooseberries – 6 reserved for decoration, the remainder removed from their papery skins and halved
  • icing sugar, for dusting


  • Pour 150ml (¼pt) passion fruit juice drink into a heatproof bowl and sprinkle over the gelatine. Set aside to soak for 5 minutes.

  • Place the bowl over a pan of simmering water and leave until the gelatine has dissolved. Stir the gelatine mixture into the remaining juice, add the Grand Marnier and pour into 6 tumblers. Cover with cling film and chill until set.

  • On the night, top with the prepared fruits and decorate with cape gooseberries. Chill until ready to serve.

  • Just before serving, dust the jellies with icing sugar. Not suitable for freezing.

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