Passion Fruit Jelly with Lychees

Crumble the chocolate and let it melt together with the whipped cream and the vanilla sugar in a hot water bath. Soak gelatine in cold water. Break the skin of the lychees, peel the fruit like eggs and remove the seeds.

Cut passion fruit in half, scoop out the insides and pass through a sieve. Heat passion fruit nectar with sugar. Squeeze gelatin and let it melt while stirring. Stir in the juice of the passion fruit. Rinse cooled small portion molds, pour a small amount of jelly mixture into them and set aside to cool.

When this “mirror” is firm, spread a few lychees evenly on top, pour in the rest of the jelly mixture and chill for 4-5 hours. Loosen the jelly at the edge with a pointed kitchen knife, dip the ramekins briefly in hot water and turn the jelly out onto plates. Serve with sauce and remaining lychees.

Form mango slices into the passion fruit jelly.

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