Passion Fruit Gelée With Basil Cream Recipes

PASSION-FRUIT GELéE WITH BASIL CREAM

Passion-Fruit Gelée with Basil Cream image

Provided by Ruth Cousineau

Categories Milk/Cream Food Processor Dairy Herb Dessert Freeze/Chill Vegetarian Basil Summer Shower Passion Fruit Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

For gelée
1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
1/4 cup water
2 cups passion-fruit nectar (preferably Looza brand)
For cream
1/2 cup loosely packed fresh basil leaves
1/2 cup sugar
1 1/2 cups well-chilled heavy cream
1 teaspoon unflavored gelatin (from another 1/4-oz envelope)
2 tablespoons water
Garnish: 4 fresh basil leaves (optional)
Special Equipment
1 empty egg carton; 4 (6- to 8-oz) slender clear glasses (not stemmed)

Steps:

Make gelée:
Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
Make cream when gelée has set:
Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.

PASSION-FRUIT GELéE WITH BASIL CREAM

Passion-Fruit Gelée with Basil Cream image

Though this recipe owes a debt to that icon of childhood desserts, Jell-O with whipped cream, the interplay of floral passion fruit and herbal basil is nothing if not elegant.

Provided by www.epicurious.com

Time 3h45m

Yield 1

Number Of Ingredients 10

Ingredients

1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
1/4 cup water
2 cups passion-fruit nectar (preferably Looza brand)
1/2 cup loosely packed fresh basil leaves
1/2 cup sugar
1 1/2 cups well-chilled heavy cream
1 teaspoon unflavored gelatin (from another 1/4-oz envelope)
2 tablespoons water
Garnish: 4 fresh basil leaves (optional)
1 empty egg carton; 4 (6- to 8-oz) slender clear glasses (not stemmed)

Steps:

For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/passion-fruit-gelee-with-basil-cream-235038

Nutrition Facts : ServingSize serving, Sugar 34 g, Sodium 58 mg, Cholesterol 102 mg, SaturatedFat 21 g, Calories 480 kcal, Carbohydrate 48 g, Protein 5 mg, Fat 33 g

PASSION FRUIT GELEE WITH BASIL CREAM RECIPE

PASSION FRUIT GELEE WITH BASIL CREAM Recipe image

Fool proof Thai Red Curry Chicken. Served with steamed rice.

Number Of Ingredients 2

Ingredients

For gelée 1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope) 1/4 cup water 2 cups passion-fruit nectar (preferably Looza brand) For cream 1/2 cup loosely packed fresh basil leaves 1/2 cup sugar 1 1/2 cups well-chilled heavy cream 1 teaspoon unflavored gelatin (from another 1/4-oz envelope) 2 tablespoons water Special equipment: 1 empty egg carton
4 (6- to 8-oz) slender clear glasses (not stemmed) Garnish: 4 fresh basil leaves (optional)

Steps:

Make gelée: Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar. Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes. Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour. Make cream when gelée has set: Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved. Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them. Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes. Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour. Cooks\' note: Gelées with cream can be chilled up to 2 days.

Nutrition Facts : Calories 500

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