1

Combine juices, sugar and 1 cup water in a saucepan. Stir over medium heat until sugar dissolves, then pass through a muslin-lined sieve. Warm ½ cup juice mixture in a saucepan over medium heat, squeeze excess water from gelatine, add to pan and stir until gelatine dissolves, then add remaining juice mixture. Cool slightly and pour into six 1 cup-capacity glasses and refrigerate for 4 hours or until set.

2

To serve, whisk together yoghurt and honey. Top jellies with banana, spoon over pulp and serve with yoghurt to the side.

Note To make passionfruit juice, blend passionfruit pulp in a food processor to crack seeds, then strain through a fine sieve. Twelve passionfruit yield about 1 cup of juice.