Step 1: Put the sugar in a saucepan with 350ml (12fl.oz) water and heat, stirring until dissolved.
Step 2: Bring to the boil and simmer for 5 minutes. Remove from the heat and leave to cool.
Step 3: Meanwhile, halve each passion fruit and scoop out the seeds and flesh into a sieve over a bowl. Push the pulp through the sieve until the seeds are practically dry. Spoon a few seeds into the bases of 4 x 150ml (5fl.oz) jelly moulds and discard the rest. Set aside.
Step 4: Place 45ml (3 tbsp) water in a small heatproof bowl. Using a pair of scissors, snip the Fine Leaf Gelatine into the water. Leave to soak for about 10 minutes.
Step 5: Stand the bowl over a saucepan of simmering water and heat gently until dissolved. Alternatively, heat in the microwave for about 25 seconds on High. Do not allow to boil as this prevents a proper set taking place.
Step 6: Mix the passion fruit juice, sugar syrup and Gelatine together and add the white rum.
Step 7: Divide between the moulds and chill until set - the seeds will probably stay at the bottom of the moulds. Sprinkle the mango with lime juice and rind, cover and chill until ready to serve.
Step 8: To turn the jellies out, dip the mould in hot water for a few seconds and invert on to serving plates. Serve each jelly with a few wedges of lime and lime zest
1 serving = 88g
|Per Serving||Per 100 g / ml|
|Fat||0.10 g||0.14 g|
|Carbohydrate||26.05 g||37.76 g|
|Protein||1.92 g||2.79 g|
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