Passionfruit Flummery

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lemon
• 1 cup cold water
• 1/2 cup caster sugar
• 3 teaspoons gelatin
• 2 tablespoons boiling water
• 2 eggs, separated
• 1/2 cup passion fruit pulp (about 4-6 passionfruit)
• shortbread cookie, to serve (optional)

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 cover and refrigerate until the mixture thickens and begins to set around the edges.
• 5 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 mixture and the passionfruit pulp into the lemon mixture.
• 6 spoon into four 1-cup serving glasses, cover with plastic wrap and place in the refrigerator for 6 hours, or until set.
• 7 serve with my shortbreads shortbreads.