- 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
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.