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The Building Blocks of Flavour
Orange and passion fruit cocktail jellies
with THOMASINA MIERS — Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.
Lesson 31 of 36
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These cocktail jellies moulded in the skins of the fruit are a sure way to get any party started.
From the Lesson Workbook
Orange & Passion Fruit Cocktail Jellies
Ingredients
- 150-200ml Negroni mix
- 300ml freshly squeezed orange juice
- 100ml Passionfruit juice
- 2 sachets vege-gel
- Grapefruit knife
Method
- Cut oranges and passion fruits in half and carefully scrape out the flesh and juice leaving the halves as intact as possible. Strain the juices through a sieve. Now clean the fruit halves as well as you can as you will use these to set your jellies.
- Mix the booze with the juice to taste.
- Following the packet instructions use twice as much gelatin as described to set the liquid (this will counteract the alcohol and ensure a firm set).
- Take some old egg boxes and balance the passion fruit and orange halves upright. Pour in the jelly and set in the fridge.
- When you are ready to bring them out cut into wedges and serve on a plate.
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Magic in small spaces
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May 30, 2026
Your Instructor
Thomasina Miers
Chef, writer, restaurateur. Wahaca founder, Chefs in Schools trustee, Soil Association ambassador.
Tommi Miers OBE is an award-winning chef and food writer who puts sustainability at the core of her cooking. She cares deeply about where our food comes from, how it is grown and how its growth supports the soil, biodiversity and the planet. After winning BBC’s inaugural MasterChef she worked at Michelin-starred restaurant Petersham Nurseries Café, before going on to launch Wahaca restaurant group. She has written seven cookbooks and writes regularly for publications including The Times, Country Life and The Guardian, where her column for the last five years has focused on seasonal, simple but delicious food. She is an ambassador for the Soil Association, trustee of the charity Chefs in Schools and was awarded an OBE in 2019 for her services to the food industry.
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