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This recipe was uploaded by twinky
Place the fruit pulp and water, lemon juice and honey in a blender and blitz until smooth, then pass through a fine sieve. Add enough water to make pulp up to 750ml.
Heat the soaked gelatine over a pan of just simmering water and stir until dissolved. Stir gently into the prickly pear mixture.
Rinse out and with cold water and drain 6 individual moulds and carefully ladle in the jelly. Cover with cling film and refrigerate for about 4 hours or until set.
Meanwhile split the vanilla pod in half and scrape out the seeds and gently fold into the mascarpone along with the icing sugar.
Turn out the moulds onto individual plates and decorate with violet flowers and a quenelle of vanilla mascarpone.
Note: for a clear jelly leave the blitzed puree to pass through a fine muslin cloth hung overnight over a bowl.