Granadilla jellies with papaya salsa – Food & Home Magazine
The tropical flavour combinations of the granadilla jellies with papaya salsa make it a fun and tasty treat for summer.
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Cooking tools:
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- Refrigerator
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- Chef's knife
- Spatula
Ingredients
- 30ml (2 tbsp) gelatine powder
- 125ml (½ cup) water + 600ml extra
- 210g (1 cup) castor sugar
- 250ml (1 cup) granadilla pulp
- 1 small papaya, cubed, to serve
- a handful of fresh mint, to serve
- 3 granadillas, quartered, to serve
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