PASSIONFRUIT FLUMMERY
The word flummery derives from the Welsh word 'llymru'. In Scotland, a flummery would include oatmeal; elsewhere in the British Isles, it was a sweet dessert made with fruit. This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or centurey past they come, they have been updated to suit C21st tastes. This recipe harks back to "the days (in Australia) when many people had a passionfruit vine growing over the fence and kept a few chooks in the backyard, (when) this luscious flummery would have been an economical pudding". This is a prepare-ahead dessert, and the preparation and cooking times do not include the 6-8 hours needed for cooling. The probably Scottish origins of this particular flummery recipe are evident from the suggestion that it be served with shortbread biscuits.
Provided by bluemoon downunder
Categories Dessert
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
brad shilling
[email protected]I'm allergic to passionfruit, so I substituted mango instead. The flummery was still delicious!
Kristin Cotillis
[email protected]I'm not sure what went wrong, but my flummery turned out lumpy. I think I might have overcooked it.
Raabia Parker
[email protected]This flummery is the perfect way to use up leftover passionfruit. It's a delicious and refreshing dessert.
Nadeem Butt
[email protected]I love the simplicity of this recipe. It's so easy to make and it always turns out delicious.
Sufyanali Sufyanali
[email protected]This was my first time making flummery and it turned out great! I'm so glad I found this recipe.
Robert Mgcineni Ntshangase
[email protected]I've made this flummery several times now and it's always a hit! It's the perfect dessert for a hot summer day.
Kassidy Harper
[email protected]This flummery was a bit bland for my taste. I think it could have used more passionfruit flavor.
Tahir Jameel
[email protected]I'm not a huge fan of tapioca pearls, but I thought they worked well in this recipe. They added a nice chewy texture without being too overpowering.
Jordan Hope
[email protected]This flummery was a bit too sweet for my taste, but I still enjoyed it. The passionfruit flavor was nice and the tapioca pearls were a fun addition.
Abdul Steenveldt
[email protected]I had a hard time finding passionfruit, but I'm glad I persevered because this flummery was worth the effort! It was the perfect balance of sweet and tart.
Mirza Sameer
[email protected]This flummery was a bit too tart for my taste, but I think that's just a matter of personal preference. The texture was great and the tapioca pearls were cooked perfectly.
Md Shobuz
[email protected]I love passionfruit and this flummery was a great way to enjoy it. The tapioca pearls added a nice touch. I will definitely be making this again.
Azaan Raza
[email protected]This recipe was easy to follow and the flummery turned out great! The passionfruit flavor was subtle but still noticeable. The tapioca pearls were cooked perfectly.
Jude Milligan
[email protected]I made this flummery for a party and it was a hit! Everyone loved the unique flavor and texture. I will definitely be making it again.
Odai Metwaly
[email protected]This passionfruit flummery is a delicious and easy-to-make dessert. I love the combination of tangy passionfruit and creamy coconut milk. The tapioca pearls add a nice chewy texture. This recipe is a keeper!
Jonathan Potter
[email protected]I was hesitant to try this recipe because I'm not a huge fan of passionfruit, but I'm so glad I did! The flummery was light and refreshing, with just the right amount of sweetness. The tapioca pearls added a fun and unique texture. I'll definitely be
MD forid Doris shak
[email protected]This passionfruit flummery was a delightful treat! The combination of tangy passionfruit, creamy coconut milk, and chewy tapioca pearls was a perfect balance of flavors and textures. I especially appreciated the simplicity of the recipe, which made i