Passion Fruit Jelly

1. 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. 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. 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.

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