FEIJOA JELLY TIP - Cuisine Magazine - From New Zealand to the World
Discover how to make a delightful Feijoa Jelly Parfait with feijoa juice, cream, and egg yolks for a unique dessert experience. Perfect for special occasions or simply indulging!
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Ingredients
- ½ vanilla pod or ½ teaspoon vanilla paste
- 200ml cream
- 125g crème fraîche
- 3 x size 7 egg yolks
- 95g caster sugar
- 3½ gelatine leaves
- 350ml feijoa juice (you can make your own using fresh or frozen feijoas, but I’ve used a store-bought feijoa smoothie, as it’s available all year round)
- lime zest, to serve
- edible flowers, to serve.
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