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Sieve the juice mixture, add the granadilla pulp and pour into the moulds. Place on a tray and chill for 8 hours or overnight. Remove from the fridge and briefly dip the bottom of the moulds into warm ...
This fruit and herb sweet tart is filled with frangipane and cream cheese and topped with jelly. For this recipe ... Blind bake the pastry, filled with baking beans, for 15 minutes then remove ...
Remove from the heat. Strain the cooked fruit though a jelly bag or muslin-lined sieve set over a large bowl – press lightly on the surface to push the juice, leaving the fruit fibres in the muslin.