- 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.