For the jelly
- 3 gelatine leaves
- 300 ml (1/2 pint) freshly squeezed orange juice
- 150 ml (1/4 pint) passion fruit coulis (shop bought)
- 25 g (1oz) caster sugar
For the vanilla yoghurt
- 200 g (7oz) plain natural yoghurt
- 1 vanilla pod, half in half and seeds scraped out
- passion fruit seeds, to decorate
- fresh tiny mint sprigs, to decorate
For the granita
- 250 g (9oz) passion fruit coulis (shop bought)
- 125 g (4 1/2oz) caster sugar
- To prepare the jelly, place the gelatine leaves in a bowl and cover with cold water. Set aside for 10 minutes to soften.
- Place the orange juice in a pan with the passion fruit coulis and sugar. Bring to the boil, then take the soaked gelatine out of the water and gently squeeze dry. Add to the orange and passion fruit mixture and stir until the gelatine is completely dissolved. Set aside to cool.
- Pour the cooled jelly into 4 x 200ml (7fl oz) glasses, leaving a 2.5cm (1in) space at the top. Place in the fridge to set for at least 2 hours, or overnight is best.
- To make the passion fruit granita, place the passion fruit coulis, sugar and 100ml
- (3 1/2fl oz) water in a pan and bring gently to the boil to dissolve the sugar. Remove the passion fruit mixture from the heat and pass through a sieve into a rigid plastic container. Leave to cool completely, then place in the freezer. Whisk or stir the granita every 20 minutes to break up the ice crystals until the granita is set. This will take 2–3 hours in total.
- To make the vanilla yoghurt, mix together the yoghurt and vanilla in a bowl, then transfer to a squeezy bottle. Chill until needed.
- To serve, add a layer of the yoghurt on top of the set jelly and spoon some passion fruit granita on top of each one. Decorate with the passion fruit seeds and mint sprigs.
To cook this dessert ahead of time, the jellies can be made 2 days in advance and the granita will keep in the freezer for 4–5 days. The yoghurt can also be flavoured 2 days in advance.