Passion Fruit Jelly

• 1 2/3 cup passion fruit nectar
• 1/2 cup dry white wine
• 1 cup sugar
• 2 1/2 tbsp powdered, unflavored gelatin
• 9 oz raspberries, defrosted if frozen
• 6 tbsp powdered sugar
• 2/3 cup heavy cream
• None None chopped pistachios, to decorate (optional)

1. Place the passion fruit nectar, white wine and sugar in a pan and bring to a boil. Stir the gelatin into the hot liquid until dissolved. Cool for 20 mins then pour into 4 jelly molds (each about 1/2 cup capacity). Leave to cool completely, then place in the fridge and chill for 4 hrs or until set.
2. Push the raspberries through a fine sieve to make a puree then stir in the powdered sugar. Whip the cream until softly peaking.
3. To serve, dip each jelly mold in hot water for a few seconds then turn each one out onto a serving plate. Spoon a little of the raspberry puree by each. Then, spoon the whipped cream into a piping bag fitted with a large star nozzle and pipe rosettes of cream around each jelly. Sprinkle with chopped pistachios, if liked.

passion fruit nectar, white wine, sugar, powdered, raspberries, powdered sugar, heavy cream, pistachios

Taken from recipes-plus.com/api/v2.0/recipes/21879 (may not work)