Passionfruit Piña Colada Jelly Cups


Prep time
45 minutes
Cooking time
0 minutes
Serves 6
A shot of sunshine! Deliciously fruity and refreshing.
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

  1. Place plastic cups on a small tray and set aside

  2. In a small mixing bowl, sprinkle the gelatine powder over cold water, and allow the powder to soak in for 2 minutes

  3. Add sugar to the boiling water and whisk until dissolved. Pour the boiling water into the gelatine and whisk until the gelatin is dissolved

  4. Add the pineapple juice and coconut rum. Whisk to combine

  5. Pour jelly mixture into prepared cups. Refrigerate uncovered until completely set

  6. Once set, spread 1 tablespoon orange curd on top of set jelly and refrigerate for 5 minutes

  7. 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

  8. To assemble, pipe cream on top of set jelly and curd and garnish with passionfruit pulp

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