Recipe number two from my cooking extravaganza was another one I tackled because it seemed like very little input for something truly beautiful. And, yes, it was very easy and I hope you agree the result is beautiful.
I happened upon this recipe in the latest issue of Gourmet magazine. They were smack right in the center of the front cover.
Alas, instead of passion fruit puree, I could only find mango fruit puree/juice. My husband and I are big fans of mango, so I figured, let’s take a chance. The result was yummy, sweet and full of tropical flavor… making you wonder what the heck we’re doing living up in what is becoming a frosty New England when we could be basking in the Florida sun like my husband’s Dad now does year round.
The gelees were a bit too sweet for my taste – I can only have one piece once in a while. But I plan to gift these to children of friends during the holiday season. This recipe makes quite a bit of candy, but I will package only 5-6 pieces in small cute cellophane bags with festive ribbon. A little goes a long way.
(By the way, I rolled them in organic sugar – so it feels like you’re making something slightly healthy for kids. Even though it is, after all, still sugar.)
Latest posts by Maggie Battista (see all)
- In Maggie’s Kitchen: Crazy Coffee, Chocolate Chip Cookies, and a Marshmallow Sale - April 20, 2015
- Gift Wrap: How to Wrap Muffins and Cupcakes - April 15, 2015
- In Maggie’s Kitchen: Exploring Brooklyn, Homemade Ramen Bowls, and Upcoming Events - April 13, 2015