Passionfruit Flummery Recipes

PASSIONFRUIT FLUMMERY

Steps:

• Combine gelatine, sugar and flour in large saucepan, gradually stir in the water. Stir over heat until mixture boils and thickens. Transfer to medium bowl; stir in juice and passionfruit pulp. Refrigerate until mixture starts to set around edge of bowl.
• Beat mixture with electric mixer about 10 minutes or until thick and creamy. Pour into 6 x ¾-cup (180ml) serving glasses; cover, refrigerate until set.

FLUMMERY

Steps:

• Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
• Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.

PASSIONFRUIT FLUMMERY

Steps:

• Sprinkle the gelatine over a 1/4 cup of the water, dissolve over hot water.
• Blend the flour with a little of the remaining water and combine in a pan with remaining water and sugar.
• Stir over heat until the mixture boils and thickens and remove from the heat and cool slightly.
• Stir in the dissolved gelatine. orenage and lemon juice and mix well.
• Pour the mixture into a large mixer bowl and beat on low speed until just beginning to thicken and then beat on medium speed until the mixture is thick and very foamy.
• Stir in the passionfruit pulp and fold in firmly beaten egg whites.
• Pour mixture into serving dish or individual dishes and refrigerate until set.
• Serve with piped cream if desired.

PASSIONFRUIT FLUMMERY

Steps:

• Peel the rind from the lemon and then squeeze out the juice. Reserve 2 tablespoons of lemon juice. Combine the lemon rind, water and caster sugar in a medium saucepan and cook, stirring occasionally, over a medium heat, until the sugar dissolves and the syrup comes to the boil. Remove from the heat and discard the lemon rind from the syrup.
• Combine the gelatine and boiling water in a heatproof jug and stir until the gelatine dissolves and the liquid is clear. Add the lemon juice and mix well to combine.
• Put the egg yolks in a mixing bowl and whisk with a balloon whisk. Pour in the warm syrup in a thin stream followed by the gelatine mixture, whisking constantly until well-combined.
• Cover and refrigerate until the mixture thickens and begins to set around the edges.
• Beat the egg whites in a clean bowl until they form soft peaks when the beater is lifted upwards from the mixing bowl. Fold the egg white mixture and the passionfruit pulp into the lemon mixture.
• Spoon into four 1-cup serving glasses, cover with plastic wrap and place in the refrigerator for 6 hours, or until set.
• Serve with my Shortbreads Recipe #139166.