Hello Lovers! Valentine’s Day is just around the corner and I have a special treat for you. Sometimes a heavy dessert can kill the mood, but a few bites of these passion fruit geleés will be the perfect end to a romantic meal. They need to be made the day before but the recipe steps are very easy. Also, you may have to go searching for a few of the ingredients. I ordered passion fruit puree from L’Epicure, but you can use any fruit puree sold at your local grocery store (check the freezer and international sections). A good quality fruit nectar, such as Goya, will also work perfectly in this recipe. I think mango, strawberry or blood orange would all look beautiful and taste delicious. The recipe calls for glucose, which you can find for sale online as well as in many baking and craft stores, such as Michael’s.
I used a silicone mold from Sur la Table to shape the geleés. Most shops that carry cookware will sell an assortment of molds. I’ve also seen a nice variety at online shops such as Amazon. Silicone molds are great for creating perfectly shaped confections. Because the silicone is flexible, the geleés are very easy to unmold. If you don’t have a silicone mold or don’t want to use one, you can simply use a brownie or lasagna pan lined with parchment. After the geleés have set, you can use a knife to cut them into individual pieces. Geleés in a silicone mold need approximately 12 hours to set. If you use a baking pan they’ll take up to 24 hours. I attempted both methods and found that the candies will hold their shape a bit better when using the molds.
I recommend using a baking scale for this recipe to measure ounces, which is how I measured ingredients. I’ve converted everything to cups and spoons but the measurements aren’t 100% the same. Baking scales are inexpensive and a great way to achieve consistent results.
Ingredients
- 1/4 cup plain, unsweetened applesauce (2.75 ounces)
- 1 cup passion fruit puree (8 ounces)
- 1 1/2 tablespoons glucose syrup (.75 ounces)
- 1 1/2 teaspoons pectin (2.5 ounces)
- 1 2/3 cups sugar (11 ounces), plus more for tossing
- 1 1/2 teaspoons lemon juice (.25 ounces)
Instructions
- Preheat your oven to 200 degrees F. Spread the applesauce very thin on a baking sheet and place it in the oven for 30 minutes to remove the moisture.
- If using a baking pan to form the gelees, line it with parchment paper.
- Combine the applesauce, fruit puree and glucose syrup in a heavy-bottom saucepan. Blend the pectin with a few spoonfuls of the sugar and whisk it into the fruit puree mixture. Bring to a boil over medium heat, whisking constantly. The mixture will begin to thicken.
- Add approximately half of the sugar and return the mixture to a boil, whisking the entire time. Add the remaining sugar and whisk for 2-3 minutes.
- Stir in the lemon juice.
- Spoon into silicone molds or pour into prepared pan. The mixture will start thickening as soon as it's off the heat so work quickly. Smooth out the top with a spatula.
- Allow the geleés to cool overnight (minimum 12 hours).
- If using a baking pan, flip the mixture out onto a cutting board and cut to desired size.
- Toss with sugar and serve.
Notes
These are beautiful. I want to make them RIGHT NOW!!! Too bad I have another agenda this evening to get ready for my 5 year old’s party this weekend. Wonder if they would like passion fruit gelees. Hmmm……
they look yummy!
are you kidding me?! these are gorgeous! great work.
OMGoddess! Another gorgeous recipe. =0)
Reblogged this on Foodie Joanie and commented:
Great idea for Valentine’s Day!
They look quite delicious!
A very delicious recipe for a very seductive sweetmeat – good idea.
What a gorgeous color – I’ve never tried a geleé, but now you’ve inspired me!
I’ve never made gelees, but now I’m sorely tempted…
Ooh these look good, I made some pineapple gelee after watching Chef Johns video on peach gelee on foodwishes.
They came out nicely but they went a bit floppy after a day or so, I think I did them too thin. I told everyone it was pineapple candy rather than “gelee” ;)
I will definitely be giving this version a try.
Great idea, I love lighter desserts.
These look so good, and I can picture different variations … your suggestion for blood orange gelees would be even more beautiful!
not only gorgeous but GLUTEN FREE!! I’ve recently moved to Australia and the big high is Gluten Free!! love it!
What type of pectin did you use? -Thanks!
yummy! xx
p.s. I’m having a giveaway from the leather satchel co. if you’d like to check it out. :)
devorelebeaumonstre.com
Beautiful!
These are lovely! They look like wee little gold bars =)
These are fabulous! Have you used L’Epicure’s fruit purees before? Do you recommend them? I see them at Surfas, a restaurant supply store in LA, but I haven’t tried any. Passion fruit would be my first choice. If you recommend these, I’m going to definitely get some.
I definitely recommend them, at least based on the passion fruit puree. Great quality.
What a fun idea.
:-) Mandy
the golden yellow colour of the gelees is stunning!
Looks like I need to get myself one of those silicon moulds to make these.
Can I ask you: how long can you store these gelees for? thanks in advance!
I’m not entirely sure. For the first batch I tested, I used gelatin instead of pectin. Those ate up the sugar and were partially dissolved after 3 days. This batch was so good that we finished them in 2 days. At that point they were still in perfect condition and seemed sturdy. Judging by the consistency my *guess* is that they’d actually continue firming up by drying out. If you’re planning to use them for a special occasion such as Valentine’s Day, I’d say 48 hours to be safe. But they might last for up to a week or longer.
I love anything passion fruit!!
They look very appealing.
These look like gummies covered in sugar. Read: AWESOME. I’ve never tasted passion fruit before but I can only imagine that the flavor lives up to its name!
They’re very similar to gummies but softer and less chewy. You should definitely try passion fruit, it’s awesome!
I’m hoping to make these this weekend, as the recipe looks really good!! When you refer to gelatin in your comment, what is softened sheet gelatin or powder. Have you tried the recipe using pectin, and if so, what exact type did you use? Thanks so much for sharing.
I used pectin for this recipe. I initially tried using gelatin sheets but the result was too much like jello. The recipe I shared uses powdered pectin.
Oh my gosh, love, love LOVE! What a wonderful idea, and so beautifully executed! Well done you!
Um. First off – those look ah.may.zing.
Secondly! I’ve done an eleven things post and I know you’re probably super busy – but I wanted to let you know I’ve tagged you in it as one of my fav. blogs to read! :) Hope you don’t mind!
Beautiful colours and I bet they taste fantastic! I have moulds so I must try these I fancy blueberry ones.
I’ve heard of this dessert from a friend but never knew how to make this and I never saw it before. Thank you so much for adding this recipe.. yes I will be trying this soon :)
Delicious and elegant!… And… as a token of appreciation for your Blog, the words and ideas you share and the many ways in which you inspire, I would like to offer you the Versatile Blogger Award. Please visit the article below, at Granny’s Parlour, to see easy instructions regarding how to accept this award and how to pass it along, should you wish to do so (no obligations). Have a great weekend!
http://grannysparlour.com/2012/02/11/writing-from-the-heart-seven-random-things/
Thanks for stopping by my blog, regarding your question I don’t remember the link on Etsy but I’m sure that if you type Etsy thin rings they will come up :)
Those look really pretty…I wonder why people don’t use the flavour of passion fruit more in candy and dessert
I’m craving some right now :)
I love that there is no gelatine involved. This is a great recipe. I could definately do with more low fat desserts!