It’s that time of the year when my favourite fruit in the world – passionfruit – make their appearance. The problem is, in our neck of the woods at least, unless you happen to grow them yourself, you’re paying big bucks for them at the supermarket.
Thank heavens for my sister’s passionfruit vine which, as we speak, is producing generous clusters of this most precious fruit. So, armed with a nice supply, I’m making the most of them. First up, this truly light and delicious Passionfruit & Citrus Flummery.
Usually, flummeries, like this one, are made with a store-bought jelly and evaporated milk. But, this version seems to be a more old-fashioned version, where you make up the fruit jelly yourself and then whisk the partly set jelly until it becomes light and frothy – no milk in sight.
I am absolutely sold. Where I find the evaporated milk version somewhat bland and in need of extra flavour additions, this one, with lemon, orange and passionfruit juice, is jam-packed with flavour. Of course, these particular fruits make it somewhat tart, so you may need to boost the sweetness a bit. In addition to the caster sugar, I added a tablespoon of runny honey and I also sweetened the cream just a bit.
Thank to Taste.com.au for the delicious recipe which I adapted only a little. I used cornflour instead of regular flour to make it gluten-free. And I decided to sift out the passionfruit seeds, as not everyone is a fan of them (and besides which, I found them all sinking to the bottom of the mixture anyway). A little dollop of passionfruit pulp over top of the cream was all that was needed.
If you’re after an incredibly tasty, light and refreshing summer dessert, you simply can’t go past this one. Enjoy!
Passionfruit & Citrus Flummery
- 115 g 1/2 cup caster (superfine) sugar
- 2 tablespoons plain flour I used cornflour to make it gluten-free
- 1 tablespoon powdered gelatin
- 250 ml 1 cup water
- 2 oranges juiced, strained
- 1 lemon juiced, strained
- 125 ml 1/2 cup passionfruit pulp
- Optional: 1 tablespoon runny honey
- Whipped cream to serve (I added vanilla paste and sweetened it with icing sugar)
- 2 tablespoons passionfruit pulp
- 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. Turn the heat down and simmer for 2 minutes.
- Pour the mixture into a heatproof bowl, let it cool down a bit on the bench and then place in the fridge for 1 hour or until the mixture begins to partially set.
- Transfer to the bowl of an electric mixer with balloon whisk and add the passionfruit pulp. Beat for 15 minutes or until the mixture is thick and pale. It should roughly double in volume. Taste the mixture – if it’s too tangy, add approx. 1 tablespoon runny honey and beat in to combine.
- NB: If you’d rather not eat the passionfruit pips, you can strain them out at this point (as I did).
- Pour the mixture evenly into four 310ml (1-1/4 cup) serving glasses or six smaller glasses.
- Place in the fridge for 1-2 hours or until the mixture is set.
- Serve topped with whipped cream (I sweetened mine) and drizzle with extra passionfruit pulp.