I used more or less the same recipe as for the pineapple agar agar: 500 ml of water for one tsp of agar agar, then instead of Fresh As pineapple powder I used their Passion Fruit powder, one and a half tbsp of it, and two tbsp of sugar (since the passion fruit powder is more sour than the pineapple powder).
I still have Cape gooseberries in the garden, I picked a few and cut them into two, them place then in the jelly cups before pouring in the hot agar agar.
It was a beautiful dessert, so I am entering it to this month edition of Sweet New Zealand, hosted by Shirleen of Sugar and Spice.
Photos and Recipes by Alessandra Zecchini ©
