Passionfruit Flummery Recipes

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.

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.

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.