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Ingredientes
- 50 gm diced dry apricots
- 3/4 c. sultanas
- 6 x pitted prunes, finely minced
- 2 tsp finely grated orange zest
- 1 Tbsp. slivered almonds, minced
- 60 gm glace cherries, finely minced
- 1 Tbsp. glace ginger, finely minced
- 1/2 c. orange juice
- 2 Tbsp. orange-flavoured liqueur
- 1 Tbsp. gelatine
- Â Â cool water
- Â Â boiling water
- Â Â orange juice
- 3 x egg whites
- 1 c. caster sugar
- 3 Tbsp. passionfruit pulp
Direcciones
- 1. Fruit Casing: Place all the fruit and orange juice into a saucepan and bring to the boil,. Cover ad cook gently for about 10 min or possibly till the fruit is quite soft. If any liquid remains, remove the lid and boil till reduced. Add in the liqueur and stir through. Leave to cold.
- 2. Orange and Passionfruit Jelly: Place gelatine in a 1 c. measure, moisten with cool water and fill to quarter full with boiling water. Fill c. with orange juice and allow to cold. Beat egg whites till soft peaks, then add in orange juice and sugar gradually. Stir in passionfruit pulp.
- 3. To assemble: Use a shallow mixing bowl rather than a deep narrow bowl, about 5 c. capacity. Wet the bowl with cool water and shake out but don't dry. Line with plastic wrap. Place the fruit casing into this and press with a spoon to make a casing around the base and sides.
- 4. Fill with the jelly mix. Cover and place in the refrigerator and leave at least 6 hrs and up to 3 days. To turn out, invert onto a serving plate and carefully peel away the plastic wrap. Serve with whipped cream.
- Note: Small coins can be placed in the fruit casing before adding the jelly mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 494g | |
| Calories 346 | |
| Calories from Fat 18 | 5% |
| Total Fat 2.15g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 33mg | 1% |
| Potassium 1135mg | 32% |
| Total Carbs 84.29g | 22% |
| Dietary Fiber 6.6g | 22% |
| Sugars 62.46g | 42% |
| Protein 4.96g | 8% |
