Passion Fruit Jelly and Mango Pannecotte

The low, early morning light of November mornings are a good time to inject some vitamin C spiked breakfasts into your daily starts. For me, it is the only way, on particularly grey days, to get through the winter, by tricking myself that it is summertime, try it sometime. The fresh, tropical taste of this breakfast is one of real celebration, bringing summer straight back to your kitchen. The orange glow from the fresh passion fruit jelly with its bright fruit taste, folalowed by the sharp, but creamy whisper of the mango pannecotte work well together. Pannecotte, is usually I know associated with being an after dinner event, however, make it with yoghurt and it will be very welcome at any breakfast table.

Depending upon who is coming for breakfast, will determine how you serve this breakfast. If you want you could fill individual moulds, and this recipe makes about four to six, depending on the size of your individual moulds. You could make one for nearly every morning of the week and enjoy a solo pleasure in the morning, these are hard to share. Alternatively you could make one big one and share the pleasure. Your call. Make it the day before you need it, ready to turn out first thing. Turning out is not the easiest of affairs. You need hot, not boiling water otherwise you run the risk of melting the jelly.

So next time the weather man says that it is raining, reach for some tropical fruits and create a breakfast that will make a perfect start to a grey day.

Passion Fruit Jelly and Mango Pannecotte

makes 4 individual or 1 large

Passion Fruit Jelly

3 passion fruit

375ml passion fruit juice

150 ml freshly squeezed orange juice

150 gms caster sugar

.5 gms gelatine powder (or use agar agar the vegan equivalent)

Place all the ingredients into a saucepan and heat very slowly and very gently until just simmering not boiling. Strain the juice into a heatproof bowl and stir in the gelatine. Always add the gelatine to the liquid not the other way around. The temperature must not be above 120C or it will stop the gelatine from working. Next stir in the pulp from 2 of the passion fruit. Pour into the mould or moulds and you can either put in the fridge for 5 hours or so to set or you can put in the freezer for a shorter period. The jelly needs to be completely set before you pour the pannecotte over it.

Mango Pannecotte

1 large ripe fresh mango

75 ml natural yoghurt

275 ml double cream

seeds from a vanilla pod

45 gms icing sugar

200g mango puree

.5 gms gelatine powder.

Put the cream, vanilla seeds and sugar into a saucepan and gently heat. Whilst this is warming peel and puree the mango in a mini blender and mix together with the natural yoghurt. When the milk is almost simmering take of the heat and mix in the gelatine. Whisk it together so the gelatine is completely dissolved. Stir in the yoghurt and mango mixture. Take you set jelly from the fridge/freezer and pour over the pannecotte and put back in the fridge for a further 5 hours.

When it is time to serve place the mould in a big bowl and pour boiling water into the bowl so as to lightly melt the outside of the jelly and pannecotte. You should see it start to pull away from the edges of the mould. Place your serving plate on the top and firmly turn it upside down and it should hopefully leave the mould. Sunshine on a plate.

Here is one just for one person...