Feel the Passion!

Who gets Gourmet Magazine? I love it for the beautiful pictures, the fabulous recipes, and the great info about restaurants. This month’s issue had an amazing array of recipes for Christmas cookies and treats. If I had the time, I would have made everything. Hmmm… guess its good I didn’t make everything, or I’d be pulling out the “fat pants”… before Christmas even gets here. :)

I made the Passion-Fruit Gelees, as I’m a huge fan of Passion Fruit. I’ll admit… it wasn’t as Passion-y as I would have liked. It definitely could have used a little more passion puree. But all in all, it was tasty. Something I’ll make again, with minor tweaking.

jello_candy_02.jpgPassion-Fruit Gelees Recipe

4-1/4 oz envelopes unflavored gelatin
1 c water
2 c sugar, plus more for tossing
3/4 c passion fruit (maracuya) puree, such as Goya

1. Lightly oil an 8 x 8 inch square non-stick pan. Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat Gelatin over medium-low heat, stirring until dissolved. Stir in 2 cups sugar, until dissolved, then stir in lemon juice.

2. Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over.) Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion fruit puree (do not scrape the bottom of pan; leave any dark bits that stick.) Pour into baking pan and let stand at room temperature until set, at least 12 hours.

3. Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2 inch wide strips, then cut strips into 1 inch pieces. Just before serving, gently toss gelees in a bowl of sugar to coat, brushing off excess. Store, without sugar coating, in an airtight container at cool room temperature for up to 2 weeks.

Makes about 4 dozen Candies

Note: I would suggest using 1 cup to 1 1/4 cups of the puree to have a stronger passion fruit flavor.


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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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