Gelees or fruit gummies of any sort are one of my favorite candies. I just love intense fruit flavors with that squishy texture. For the past year, I have been searching for the perfect recipe that isn’t too Jello like in texture and I think I have finally found it.
I first got my hopes up when I found Gourmet Magazine had a recipe for Passion Fruit Gelees in their December issue. I promptly ordered my passion fruit puree from L’Epicerie to try their recipe which is listed below. The recipe results were good and it was an easy recipe, though I still thought they were a little too gelatinous. So, last night, I tried a very specific recipe from a pastry chef friend of mine’s collection. Click the read more to see that recipe and hear about the results.
Passion Fruit Gelees
4 (1/4-ounce) envelopes unflavored gelatin
1 cup water
2 cups sugar plus additional for tossing
1 teaspoon fresh lemon juice
3/4 cup thawed unsweetened passion-fruit purée
Lightly oil baking pan.
Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours.
Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
Passion Fruit Gelees (withoutgelatin – pectin instead)
900 grams passion fruit puree
82 grams sugar
46 grams pectin
931 grams sugar
209 grams glucose
30 grams tartaric acid
Combine pectin and sugar in a bowl and mix thoroughly. In a heavy gauge medium pot, place thawed purée and simmer. Whisking continuously, add pectin and sugar mixture. Add second amount of sugar. Once boiling, add glucose. Continue to boil until mixture reaches 226 degrees. Remove from heat and whisk in tartaric acid thoroughly. Pour into molds and let set. Unmold and enrobe in granulated sugar.
I found this second recipe to yield a much better result, but it is a little more like a science project with unusual ingredients. I would say the Gourmet recipe is fine for making these for friends and family – if you are really looking to impress that pastry chef friend though, I would use the pectin recipe.