This post comes courtesy of Jennifer Farley, blogger, recipe developer and food photographer at Savory Simple.
Hello lovers! Valentine’s Day is just around the corner, and I have a special treat for you. Sometimes a heavy dessert can kill the mood, but a few bites of these passion fruit geleés will be the perfect end to a romantic meal.
They need to be made the day before, but the recipe steps are very easy. Here are a few other things to keep in mind before you get started:
Ingredients: You may have to go searching for a few of the ingredients. I ordered passion fruit puree, but you can use any fruit puree sold at your local grocery store (check the freezer and international sections). A good quality fruit nectar, such as Goya, will also work perfectly in this recipe. I think mango, strawberry or blood orange would all look beautiful and taste delicious. The recipe calls for glucose, which you can find for sale online as well as in many baking and craft stores.
Molding: I used a silicone mold to shape the geleés. Most shops that carry cookware will sell an assortment of molds; I’ve also seen a nice variety at online shops. Silicone molds are great for creating perfectly shaped confections. Because the silicone is flexible, the geleés are very easy to unmold. If you don’t have a silicone mold or don’t want to use one, you can simply use a brownie or lasagna pan lined with parchment paper.
Setting: After the geleés have set, you can use a knife to cut them into individual pieces. Geleés in a silicone mold need approximately 12 hours to set. If you use a baking pan they’ll take up to 24 hours. I attempted both methods and found that the candies will hold their shape a bit better when using the molds.
Measuring: I recommend using a baking scale for this recipe to measure ounces, which is how I measured the ingredients. I’ve converted everything to cups and spoons, but the measurements aren’t 100% the same. Baking scales are inexpensive and a great way to achieve consistent results.
Passion Fruit Geleés
Cook Time: 20 minutes active, 12 hours inactive
Adapted from Baking and Pastry: Mastering the Art and Craft’ by The Culinary Institute of America
1/4 cup plain, unsweetened applesauce (2.75 ounces)
1 cup passion fruit puree (8 ounces)
1 1/2 Tbs. glucose syrup (.75 ounces)
1 1/2 tsp. pectin (2.5 ounces)
1 2/3 cups sugar (11 ounces), plus more for tossing
1 1/2 tsp. lemon juice (.25 ounces)
Preheat your oven to 200 degrees F. Spread the applesauce very thin on a baking sheet and place it in the oven for 30 minutes to remove the moisture.
If using a baking pan to form the gelees, line it with parchment paper.
Combine the applesauce, fruit puree and glucose syrup in a heavy-bottom saucepan. Blend the pectin with a few spoonfuls of the sugar and whisk it into the fruit puree mixture. Bring to a boil over medium heat, whisking constantly. The mixture will begin to thicken.
Add approximately half of the sugar and return the mixture to a boil, whisking the entire time. Add the remaining sugar and whisk for 2-3 minutes. Stir in the lemon juice.
Spoon into silicone molds or pour into prepared pan. The mixture will start thickening as soon as it’s off the heat so work quickly. Smooth out the top with a spatula.
Allow the geleés to cool overnight (minimum 12 hours).
If using a baking pan, flip the mixture out onto a cutting board and cut to desired size.
Toss with sugar and serve. Makes approximately 30 geleés.
About the author: Jennifer Farley is the owner, recipe developer and food photographer of Savory Simple. She graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD where she trained in classic French technique. Jennifer currently works as a recreational cooking instructor and social media marketer. She resides in the Washington DC metropolitan area and can often be found exploring the local culinary scene in search of new inspiration.
