with Grilled Mango

Stella and Jazzey's Buttermilk Jelly

Prep time: 20 mins (+setting time)
Cook time: 20 mins
Serves: 4


2 mangoes, halved

4 passionfruit, pulp only

Toasted flaked coconut, to decorate

Buttermilk Jellies

3 ½ gelatine leaves (titanium strength)

800ml buttermilk

100g caster sugar

1 vanilla bean, split, seeds scraped

Finely grated zest of 1 orange


1. To make jellies, soak gelatine leaves in cold water to soften. 

2. Stir buttermilk, sugar, vanilla bean and seeds and orange zest in a saucepan over low heat until sugar dissolves and mixture is hot. Squeeze excess water out of gelatine and add to buttermilk mixture. Stir until dissolved. 

3. Strain mixture into four heatproof serving glasses or bowls. Cool to room temperature. Refrigerate for several hours or overnight to set. 

4. Heat a lightly oiled chargrill pan over medium heat. Cook mangoes, cut-side down, until lightly browned. 

5. Spoon passionfruit over top of jellies and decorate with coconut. Serve with grilled mango halves. 


If mangoes and passionfruit are not in season, try serving with berries or fresh pears. 

For a citrus twist, trying layering the jelly with lemon or orange curd.