Name: Passion-Fruit Gelée with Basil Cream
Cook time: 45 min
Total time: 3 hr
Yield: Makes 4 servings
Ingredients: 1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope); 1/4 cup water; 2 cups passion-fruit nectar (preferably Looza brand); 1/2 cup loosely packed fresh basil leaves; 1/2 cup sugar; 1 1/2 cups well-chilled heavy cream; 1 teaspoon unflavored gelatin (from another 1/4-oz envelope); 2 tablespoons water; Garnish: 4 fresh basil leaves (optional); 1 empty egg carton; 4 (6- to 8-oz) slender clear glasses (not stemmed)

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Passion-Fruit Gelée with Basil CreamRomulo Yanes

Though this recipe owes a debt to that icon of childhood desserts, Jell-O with whipped cream, the interplay of floral passion fruit and herbal basil is nothing if not elegant.

Cooks' note:

Gelées with cream can be chilled up to 2 days.

Recipe notes

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