2 mar

Fruit Flummery

Mrs AJ Arthur, Binalong Branch

SERVES 4–6

1 tablespoon powdered gelatine

1 tablespoon plain flour

375 ml (1½ cup) water

220 g (1 cup) caster sugar

juice of 2 lemons

pulp of 6 passionfruit

pitted cherries, to serve

Stir the gelatine and flour together in a bowl and whisk in 125 ml (½ cup) of water until smooth. Add the remaining water and stir to mix well.

Combine in a saucepan with the sugar and, stirring constantly, bring the mixture to a boil. Cook over medium heat, stirring to prevent lumps forming, for 3 minutes, or until the mixture has thickened. Transfer to a bowl to cool.

Add the juice and passionfruit and beat with a wooden spoon until thick and creamy.

Spoon into a serving bowl and refrigerate for about 1 hour.

Serve Fruit Flummery decorated with cherries.