Recipes

[photos by KAY WILLIAMS]

Chef Keller’s Passion Fruit Gelee

June 30, 2008

Ingredients

• 1 cup (8 oz.) unsweetened passion fruit concentrate
• Approx. 5 tbsp. sugar
• 4 tsp. powdered gelatin

Preparation

1. In a small, nonreactive saucepan, stir together the passion fruit concentrate and sugar. Add the sugar by tablespoonfuls until the sweet/tart balance reaches your preference. Whisk in the gelatin until well mixed and set aside to soften for 2 minutes.
2. Prepare an ice water bath by emptying a tray of ice cubes into a pan of cold water.
3. Line a 9-by-12-inch baking pan or baking sheet with plastic wrap. Place the saucepan with the passion fruit mixture over low heat and whisk gently while the mixture comes to a boil, about 4 minutes.
4. Move the saucepan off the heat and hold it in the ice water bath. Whisk until the mixture has cooled to about room temperature. Skim off any remaining foam with a shallow spoon.
5. Pour the gelee onto the prepared baking pan and tilt and smooth the mixture into an even layer. Refrigerate until set, about an hour.

Serves 4

This recipe goes great with Chef Keller’s Chocolate Ganache Burgers.

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