Passion Fruit Jelly - cooking recipe

Ingredients

1 2/3 cup passion fruit nectar
1/2 cup dry white wine
1 cup sugar
2 1/2 tbsp powdered, unflavored gelatin
9 oz raspberries, defrosted if frozen
6 tbsp powdered sugar
2/3 cup heavy cream
None None chopped pistachios, to decorate (optional)

Preparation

Place the passion fruit nectar, white wine and sugar in a pan and bring to a boil. Stir the gelatin into the hot liquid until dissolved. Cool for 20 mins then pour into 4 jelly molds (each about 1/2 cup capacity). Leave to cool completely, then place in the fridge and chill for 4 hrs or until set.
Push the raspberries through a fine sieve to make a puree then stir in the powdered sugar. Whip the cream until softly peaking.
To serve, dip each jelly mold in hot water for a few seconds then turn each one out onto a serving plate. Spoon a little of the raspberry puree by each. Then, spoon the whipped cream into a piping bag fitted with a large star nozzle and pipe rosettes of cream around each jelly. Sprinkle with chopped pistachios, if liked.