Passionfruit Piña Colada Jelly Cups
Introduction
- Prep time
- 45 minutes
- Cooking time
- 0 minutes
- Serves
- Serves 6
- Summary
- A shot of sunshine! Deliciously fruity and refreshing.
- Ingredients:
- 1 Sachet gelatine powder
- 60ml Cold water
- 2Tsps Whitworths Granulated sugar
- 120ml Boiling water
- 60ml Pineapple juice
- 120ml Coconut rum
- 240ml Heavy whipping cream
- 2Tbsp Whitworths icing sugar (powdered)
- ½Tsp Vanilla extract
- 1 Jar Cottage Delight Passionfruit & Mango Curd
- 2 Passionfruit’s
Cooking Method
Place plastic cups on a small tray and set aside
In a small mixing bowl, sprinkle the gelatine powder over cold water, and allow the powder to soak in for 2 minutes
Add sugar to the boiling water and whisk until dissolved. Pour the boiling water into the gelatine and whisk until the gelatin is dissolved
Add the pineapple juice and coconut rum. Whisk to combine
Pour jelly mixture into prepared cups. Refrigerate uncovered until completely set
Once set, spread 1 tablespoon orange curd on top of set jelly and refrigerate for 5 minutes
Meanwhile, for the Chantilly cream, pour cream into a jug and add sugar and vanilla extract. Whip cream with an electric mixer until soft peaks form and put into a piping bag with star nozzle
To assemble, pipe cream on top of set jelly and curd and garnish with passionfruit pulp
