- 25 Grams Passion Fruit Purée
- 25 Grams Mango Purée
- 25 Grams Orange Juice
- 25 Grams Water
- 18 Grams Granulated Sugar
- 0.5 Grams Vanilla Bean
- 2 Gelatin Sheets
- Mini Tart Silicon Mold
Bloom the gelatin sheets by placing them in a bowl of very cool water for 5 minutes.
Bring fruit purées, the split vanilla bean, and sugar to a simmer. Then, turn off the heat, cover, and let it steep for 10 minutes.
Strain the mixture through a sieve into a clean bowl. Remove the vanilla bean, and scrap the seeds and add them to the mixture. Disregard the rest of the vanilla bean.
Add the orange juice to the mixtur. Then take the softened gelatin sheets and gently melt them. Add the gelatin to the mix.
Pour the mixture into silicon molds, and refrigerate until they are set.