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Orange and passionfruit jellies

by Stephanie Brooks

Serves: 6

Use fresh orange and slightly wrinkled passionfruit, which are the ripest, for the best flavour.


  • 6 leaves Dr Oetker platinum grade fine-leaf gelatine
  • 800ml fresh orange juice (to squeeze your own, use 16 oranges)
  • 6 passionfruit
  • flavourless oil, for greasing
  • sliced nectarines or peaches, to serve


  1. Soak the gelatine in cold water for 5 minutes, then squeeze out the excess water. Pour the orange juice through a sieve into a jug and heat 200ml in a pan until just simmering.
  2. Add the gelatine and take off the heat. Leave for 2 minutes to cool slightly, stirring gently until the gelatine has dissolved.
  3. Pour into the cold juice, stirring with a fork to break up the gelatine mixture. Chill for an hour, until the jelly is only lightly set.
  4. When the jelly is lightly set, whisk until smooth but still thick. Cut open the passionfruit, scrape out the flesh, seeds and juice into a bowl and break up with a fork.
  5. Stir into the jelly, then pour into six lightly oiled individual jelly moulds (about 175ml). Chill for at least 6 hours or overnight until set.
  6. Turn out on to small plates and serve with nectarine or peach slices.


Make up to 2 days ahead, cover with clingfilm and keep chilled

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