Sparkling wine and passion fruit jellies

Place the cold water into a small bowl and sprinkle the gelatine on top. Let it sit for 5 minutes. Place this small bowl into a slightly larger bowl with hot water. Let it sit in there until all of the gelatine has melted down and become smooth and clear.
Stir the passion fruit pulp, wine and juice together. Stir a bit of this liquid into the melted gelatine and then pour it all back into the bowl with the wine and juice. Lightly whisk to combine it all.

Pour it into 4 individual jelly moulds and let it set in the fridge for at least 2 hours or over night. Remove it from the fridge 15 minutes before serving.
To unmould, simply dip each jelly mould in a bit of warm water for a second or two. The jellies will simply slide out. Once unmoulded drizzle some of the melted chocolate on top and garnish with some mint if you like.

Tip: For a non-alcoholic version simply replace the wine with sparkling apple or white grape juice.

Recipe reprinted with permission of Illanique van Aswegen.

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