Passion Fruit Gelée from Umami: The Fifth Taste by Keiko Nagae
Heat the apple juice and passion fruit purée in a saucepan to 105°F (40°C), then add the sugar and pectin mixture by sprinkling it through a sieve. Bring to a boil and skim. Add the passion fruit...
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Cooking tools:
- Fine-mesh sieve
- Instant-read thermometer
- Saucepan
- Stove
- Spoon
Ingredients
- 30 g granulated sugar
- 2 1/2 g pectin NH (Louis François)
- 100 g (100 ml) apple juice
- 100 g (3½ oz.) passion fruit purée
- 100 g (3½ oz.) passion fruit seeds
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