Orange & Passion Fruit Gelatin

Made with fruit juice and unflavored gelatin, this jiggly dessert has all the slippery fun of Jell-O, but it's actually good for you, without any added sugar or artificial colorings.

2 passion fruit
3/4 cup Bonterra organic muscat wine or other lightly sweet white dessert wine (white grape juice can be substituted)
1 1/2 cups freshly squeezed orange or tangelo juice
2 envelopes unflavored gelatin, such as Knox

Scoop the insides of the passion fruits into a small saucepan, and warm gently. Scoop into a strainer and push the pulp through in a bowl, leaving the seeds behind. Add muscat. Sprinkle on the gelatin. Let gelatin soften for several minutes.
Warm orange juice until just hot but not boiling. Pour into gelatin mixture and stir well until gelatin is dissolved. Pour into bowl and chill for four or five hours or overnight, until firm and set.

Adapted from Good Tempered Food by Tamasin Day-Lewis.