Passion Fruit & Honey Jelly with Buttermilk Cream Pudding

Passion Fruit & Honey Jelly with Buttermilk Cream Pudding

This recipe is adapted from Diana Henry's Blackberry jellies with buttermilk cream. This jelly is supposed to have a tart layer of blackberry jelly on top of creamy buttermilk pudding. But mine turns out to be the other way round. So, let me tell you what happened.

It's quite hard to find fresh and frozen blackberries in a tropical country like Malaysia. At first, I planned to substitute with fresh blueberries. But when I was rummaging through my fridge, I saw a bag of fresh passion fruits given to me by my mother-in-law. So, I ended up with passion fruit instead.

About the layers, I used a bundt pan to hold the jelly. I should have poured in the clear honey jelly layer before adding the buttermilk cream layer. But somehow, I forgot about the sequence and ended up with the cream layer on top after I turned the jelly out from the bundt pan.

So here you go, this is my Passion Fruit & Honey Jelly with Buttermilk Cream Pudding. Luckily, albeit this mishap, the jelly tasted really cooling and refreshing! The buttermilk layer is milky and creamy; the honey layer is cooling; and the passion fruit's tartness provides an extra burst of flavors in my mouth! Phewww!

Ingredients:
(Serves 6-8)

For the buttermilk cream layer:
20g (1 packet) agar-agar strips
3 cups water
1 cup Paul's thickened cream
1 cup buttermilk
3 tablespoons light brown sugar

For the honey jelly layer: 
10g (1/2 packet) agar-agar strips
2 cups water
1/4 cup pure honey

1 cup fresh passion fruit


How to:

To make the buttermilk cream layer:

1. Soak agar-agar strips in a bowl of cold water for about 20 minutes to soften. Drain.

2. Pour 3 cups of water in a pot. Bring to boil, then add agar-agar strips and light brown sugar. Cook until all strips and sugar dissolve. Set aside to cool slightly for 10 minutes.

3. Add cream and buttermilk. Whisk until dissolve over low heat. Don't boil.

4. Pour the mixture into a 10-cup bundt pan and leave to set in the fridge overnight.


To make the honey jelly layer:

1. Soak agar-agar strips in a bowl of cold water for about 20 minutes to soften. Drain.

2. Pour 2 cups of water in a pot. Bring to boil, then add agar-agar strips. Cook until all strips dissolve. Set aside to cool slightly for 10 minutes.

3. Add honey and stir until dissolve. Leave to cool, but not too long that it starts to set. Pour the mixture on top of the buttermilk layer. Leave to set in the fridge overnight.


To assemble:

Un-mould the jelly and drizzle with passion fruit generously.

I think this jelly looks pretty.

The jelly's cross-section.

Another cross-section.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Icy Cold!