Name: Passionfruit flummery
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 tablespoon gelatine; 1/2 cup (110g) caster sugar; 2 tablespoon plain flour; 3/4 cup (180ml) water; 1 cup (250ml) fresh orange juice, strained; 2/3 cup (160ml) passionfruit pulp

Passionfruit flummery

Flummery originated in rural Britain, where it was made with oatmeal or wheat ears soaked in warm water for up to three days. Over time, fruit and gelatine (or 'isinglass', before gelatine was invented) were used instead of grain, turning it into a jelly-like dessert.

Serves 6

Cook

35M

Ingredients

1 tablespoon gelatine

1/2 cup (110g) caster sugar

2 tablespoon plain flour

3/4 cup (180ml) water

1 cup (250ml) fresh orange juice, strained

2/3 cup (160ml) passionfruit pulp

Method

1.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.

2.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.

Recipe can be made a day ahead; store, covered, in the refrigerator. Serve with cream, extra passionfruit pulp and a small ginger biscuit, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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