Use and Care Manual

Passion fruits and pomegranates add
an exotic flavour when combined
with other juices but the seeds can
get in the way. This can be solved by
pulping them with the Dualit hand
blender and then straining the juice.
For best flavours choose well ripened
fruits and blood oranges (when in
season) which give a glorious colour
to the jellies.
22 rriippee ppaassssiioonn ffrruuiittss
11 rriippee ppoommeeggrraannaattee
44 jjuuiiccyy oorraannggeess
11 -- 22 ttsspp fflloowweerr hhoonneeyy
22 sshheeeettss lleeaaff ggeella
attiinnee oorr 11½½ ttsspp
ppoowwddeerreedd ggeellaattiinnee
CCrreeaamm oorr nnaattuurraall yyoogguurrtt,, ttoo
sseerrvvee,, ooppttiioonnaall
DESSERTS
• Halve the passion fruits and
pomegranates. Scoop the passion
seeds into a medium bowl
• Break the pomegranate halves
into sections, peel off the
membranes and add the seeds to
the bowl
• Blitz the seeds to a juicy pulp
with the hand blender, and then
rub through a sieve into a pan
• Top and tail one of the oranges
and slice off the skin and pith,
then chop the fruit into small
chunks, removing any pips
• Divide these between two large
wine glasses. Squeeze the juice
from the other oranges and add
to the pomegranate and passion
fruit juice
• You should have around 250ml
(9fl oz) juice. If not, top up with
some water. Add the honey
• Soak the leaf gelatine in cold
water to cover until floppy then
tip out the water
• If using powdered gelatine, mix
with 2 tablespoons cold water and
leave to soak
• Heat the juice until on the point
of boiling, remove and slide in the
soaked gelatine, stirring until
dissolved
• Cool then pour over the chopped
fruits and leave to set in the
fridge
• Serve with cream or yogurt
spooned on top
EXOTIC FRUIT JELLIES (serves two)
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