Lemon, orange and passionfruit flummery

Lemon, orange & passionfruit flummery

Preparation Time 25 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

* 115g (1/2 cup) caster sugar
* 2 tbs plain flour
* 1 tbs powdered gelatine
* 250ml (1 cup) water
* 2 oranges, juiced, strained
* 1 lemon, juiced, strained
* 125ml (1/2 cup) passionfruit pulp
* Whipped cream, to serve
* 2 tbs passionfruit pulp, extra, to serve


Method
1. Place the sugar, flour, gelatine, water, orange juice and lemon juice in a medium saucepan. Use a balloon whisk to whisk until well combined. Bring to the boil over medium heat, stirring constantly. Simmer for 2 minutes.
2. Pour the mixture into a heatproof bowl and place in the fridge for 1 hour or until the mixture begins to set around the edges. Stir in the passionfruit and transfer to a large bowl. Use an electric beater to beat for 15 minutes or until the mixture is thick and pale.
3. Pour the mixture evenly into four 310ml (1 1/4-cup) serving glasses. Cover the glass tightly with plastic wrap and place in the fridge for 1-2 hours or until the mixture is set.
4. Serve topped with whipped cream and with extra passionfruit pulp.

Notes & tips
* Note: Flummery originated in Britain in the 1700s, where it was made with oatmeal and water. Some time about the 1940s, it was developed into a gelatine-thickened or sometimes cream-based dessert. You will need about six passionfruit for this recipe.

Source
Australian Good Taste
Recipe by Alison Roberts