Passion Fruit and Blackberry Jellies with Lemon Verbena Cream
Indulge your senses with the vibrant flavors of Passion Fruit and Blackberry Jellies with Lemon Verbena Cream, a show-stopping dessert that combines tropical depth with luxurious creamy accents. These jewel-toned jellies are delicately infused with the tart sweetness of passion fruit and the bold richness of fresh blackberries, creating a perfectly balanced bite that's both fruity and refreshing. Topped with a cloud of aromatic lemon verbena cream, steeped for a subtle herbal note and whipped to silky perfection, this recipe takes simple ingredients to elegant new heights. Ideal for dinner parties or a special treat, these individual servings are as beautiful as they are delicious. Assemble with ease in just 30 minutes of active prep, and let the refrigerator do the rest. Whether you’re impressing guests or savoring a moment of indulgence, this recipe is your go-to for sophisticated flavor.
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Recipe Information
Ingredients
- 200 ml Passion fruit pulp
- 150 grams Fresh blackberries
- 100 grams Granulated sugar
- 100 ml Water
- 10 grams Powdered gelatin
- 250 ml Heavy cream
- 10 leaves Lemon verbena leaves (fresh)
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 3 tablespoons Cold water
Instructions
1. Prepare the gelatin mixture by sprinkling the powdered gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5-10 minutes to bloom.
2. In a saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.
3. Stir in the passion fruit pulp and blackberries. Bring the mixture to a gentle simmer, then lower the heat and cook for 2 minutes.
4. Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the blackberries to extract their juices. Discard the solids.
5. Add the bloomed gelatin to the warm liquid and whisk until completely dissolved.
6. Divide the jelly mixture evenly among 4 serving glasses or molds. Allow it to cool to room temperature before refrigerating for at least 4 hours, or until set.
7. For the lemon verbena cream, heat the heavy cream and lemon verbena leaves in a small saucepan over low heat until it just begins to steam. Do not boil.
8. Remove the cream from the heat and let the verbena leaves steep for 15 minutes. Strain the cream into a bowl and discard the leaves.
9. Chill the cream for 1 hour in the refrigerator. Once chilled, whip it with vanilla extract and powdered sugar until soft peaks form.
10. To serve, spoon a dollop of lemon verbena cream over each jelly. Garnish with additional blackberries or a fresh lemon verbena leaf, if desired.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 36.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
