2000s Recipes + Menus
Passion-Fruit Gelées
Makesabout 4 dozen candies
- Active Time:45 min
- Start to Finish:13 hr (includes setting time)
These delicate gelées are wonderful for company—the passion-fruit purée gives them golden color and heady tropical flavor. As an added bonus, they keep beautifully for up to a month.
December 2007
- 4 (1/4-oz) envelopes unflavored gelatin
- 1 cup water
- 2 cups sugar plus additional for tossing
- 1 teaspoon fresh lemon juice
- 3/4 cup thawed unsweetened passion-fruit (maracuyá) purée such as Goya
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Equipment:
an 8-inch square nonstick baking pan
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Lightly oil baking pan.
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Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
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Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
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Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
Cooks’ note: Gelées, without sugar coating, keep in an airtight container at cool room temperature 2 weeks.
- Keywords
- lillian chou,
- gina marie miraglia eriquez,
- candy,
- dessert,
- fruit
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