Directions

Passion Fruit Gelee

1. In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to bloom.
2. In a small saucepan, combine the passion fruit puree chips and sugar. Bring to a gentle simmer over medium heat, stirring constantly until the sugar dissolves and puree chips melt.
3. Remove the saucepan from the heat and carefully stir in the bloomed gelatin until it dissolves completely.
4. (Optional) For a smoother texture, strain the mixture through a fine-mesh sieve into a clean bowl.
5. Pour the passion fruit mixture into 10 small serving dishes or molds. Refrigerate for at least 2 hour, or until set.

Pomegranate Blood Orange Granita

6. In a small saucepan, create a simple syrup using the sugar and water. Once the sugar has dissolved, take off the heat and cool completely.
7. Whisk in the clove and puree chips to create a sweetened base. Place the base into a sheet tray in the freezer and grate with a fork every 30-45 minutes until desired granita consistency has been made.
8. Portion frozen granita on top of set gelee and serve.