This recipe takes exotic fruits to produce a beautifully vibrant sweet treat by pairing passion fruit and mangoes, with the silkiness of cream and citrusy notes of limoncello.

Passion Fruit Limoncello Jelly:

20 passion fruit
30ml fresh orange juice
30ml limoncello
7g unflavored gelatin powder
100g caster sugar

Mango Mousse:

350ml mango puree
350ml heavy cream
50g caster sugar
7g unflavoured gelatin powder
30ml cold water

Scoop out passion fruit pulp into a bowl, catching all the juices. Set 25 ml of passion fruit pulp aside for decorating Transfer to a food processor and process for a few seconds. Sieve the mixture, pressing to extract all the juice, discard the seeds. Place juice in a measuring jug and add enough orange juice to make up to 300ml.

Place 100ml of juice mixture in a glass bowl. Sprinkle unflavored gelatin. Meanwhile, bring the remaining juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Add limoncello to the gelatin-juice mixture. Pour into glasses (e.g., champagne flutes), which make great single servings. Refrigerate until firm, about 3-4 hours.

Once the jelly is firm, make the mango mousse. Sprinkle gelatin powder evenly over 30ml of cold water in a small bowl. Let gelatin bloom for about 5 minutes until it is a solid mass. Combine half of mango puree and sugar in a saucepan. Add gelatin. Cook on medium heat until gelatin is melted and fully incorporated into puree. Pour mixture back into remaining puree and stir to combine. Let cool but do not let the mixture set.

Whip heavy cream to soft peaks. Set 60 ml of whipped cream aside for decorating. Fold about a third of the cream into the mango mixture to lighten. Fold in remainder of whipped cream.

Pour into jelly glasses and refrigerate until set, about 2-3 hours. Before serving top each glass with whipped cream and passion fruit pulp.

This recipe can make six 250 ml servings.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

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