- 125 Grams Manu Purée
- 125 Grams Passion Fruit Purée
- 40 Grams Granulated Sugar
- 8 Grams Pectin Powder
- 2 Gelatin Sheets
- 40 Grams Orange Juice
Soften the gelatin sheets, by placing them in a bowl with very cold water to hydrate them.
In a saucepan, hea the fruit purée with half the sugar over medium-high heat, stirring to dissolve the sugar.
Mix the pectin powder with the other half of the sugar and add it to the hot purée.
Cook for one minute, then add te softened gelatin and orange juice.
Cool completely and refrigerate until ready to use.