Passionfruit Gelatin Dessert (Peaches and Cream Jelly)

Name: Passionfruit Gelatin Dessert
Yield: 6
Ingredients: 1.5 kg of passion fruit (9 units) or 3 cups of pulp with seeds; 1 cup of sugar; 1 1/2 cups plus 1/3 cup of water; 1 envelope and 1/2 tablespoon of white gelatin, unsweetened (17 g)

1
1.5 kg of passion fruit (9 units) or 3 cups of pulp with seeds
2
1 cup of sugar
3
1 1/2 cups plus 1/3 cup of water
4
1 envelope and 1/2 tablespoon of white gelatin, unsweetened (17 g)

Ingredients

1
1.5 kg of passion fruit (9 units) or 3 cups of pulp with seeds
2
1 cup of sugar
3
1 1/2 cups plus 1/3 cup of water
4
1 envelope and 1/2 tablespoon of white gelatin, unsweetened (17 g)

Directions

1
Strain the passion fruit pulp through a sieve, combine with sugar and 1 1/2 cups of water
2
Mix well
3
Add the gelatin to the remaining water and let it hydrate for a few minutes
4
Heat in a bain-marie until dissolved
5
Combine the passion fruit mixture with the gelatin and pour into a 17 cm diameter mold, greased with oil
6
Chill until firm
7
Unmold and serve
8
174 calories per serving