Passionfruit Flummery Recipes
FLUMMERY
Rustle up a super simple dessert with flummery - a mix of jelly and evaporated milk. Top with whipped cream for a treat the family will love
Provided by Esther Clark
Categories Dessert, Treat
Time 10m
Yield Serves 6-8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium
PASSIONFRUIT FLUMMERY
Make and share this Passionfruit Flummery recipe from Food.com.
Provided by Tisme
Categories Gelatin
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 215.3, Fat 0.3, Sodium 40, Carbohydrate 50.7, Fiber 3, Sugar 43.4, Protein 4.5
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.
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