Fruit salad with passionfruit jelly
apple and passionfruit juice
500 ml, (2 cups)
1 tbs, powdered
4 large, sliced
2 medium, cored and sliced
1 x 3 second spray(s)
- Lightly spray an 18cm x 11cm plastic container with oil. Line base and 2 long sides with baking paper.
- Heat ½ cup (125ml) juice in a small saucepan over low heat without boiling. Remove from heat. Sprinkle over gelatine. Stir for 1–2 minutes or until gelatine has dissolved. Add remaining juice and stir to combine. Pour into prepared container and refrigerate for 3 hours or until set.
- Combine plum, pear and passionfruit pulp in a medium bowl. Turn jelly onto a chopping board and cut into cubes. Serve with fruit salad.