Passion-Fruit Gelees

Ingredients

• 1 ounce gelatin powder unflavored
• 1 teaspoon juice of lemon fresh
• 0.8 cup passion fruit rum unsweetened thawed (maracuyá)
• 2 cups sugar for tossing
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• baking pan
• cutting board
• pastry brush

Directions

1. Lightly oil baking pan.
2. Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften.
3. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice.
4. Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over).
5. Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick).
6. Pour into baking pan and let stand at room temperature until set, at least 12 hours.
7. Run a sharp knife around edge of gelatin and invert onto a cutting board.
8. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess.
9. Gelées, without sugar coating, keep in an airtight container at cool room temperature 2 weeks.