Passion fruit jelly with lemon sabayon

Passion fruit jelly with lemon sabayon

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  • 6 to 8
  • Easy
  • Fat conscious
  • 20 minutes, plus setting time
  • 5 minutes
  • Groote Post Unwooded Chardonnay 2011


  • 6 gelatine leaves
  • 3 cups granadilla juice
  • 2/3 cup icing sugar
  • Sunflower oil to grease
  • 1/2 cup granadilla pulp
  • For the sabayon:
  • 2 free-range egg yolks
  • 30 g caster sugar
  • 1/4 cup lemon juice
  • 1 lemon, zested

Cooking Instructions

Soften the gelatine leaves in cool water for 5 minutes before removing and squeezing out any excess water.

Place the granadilla juice and icing sugar in a saucepan and bring to a gentle simmer over a medium to low heat. Remove from the heat and add the gelatine, stirring to dissolve.

Lightly grease 6 to 8 individual ramekins or moulds with a little sunflower oil and wipe out any excess with kitchen paper.

Sieve the juice mixture, add the granadilla pulp and pour into the moulds. Place on a tray and chill for 8 hours or overnight.

Remove from the fridge and briefly dip the bottom of the moulds into warm water before wrapping each in a warm, damp cloth to help loosen the jelly. Carefully run a blunt knife around the edges and turn out onto plates.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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