With an abundance of lemons and lemonade fruits on my two citrus trees, I was trying to think of ways to use them when I remembered a childhood favourite of mine that mum made regularly.
According to a little google research, flummery was a post World War II dessert made with beaten evaporated milk, sugar and gelatine. Also made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse. I don’t remember mum using evaporated milk but I do remember mum making raspberry flummery using Aeroplane jelly crystals.
My version, based on an ‘Austrailan Good Taste 2002 magazine’ recipe available on taste.com.au is light, fluffy and foolproof!
1/2 cup caster sugar
2 tablespoons of plain flour
1 tablespoon powdered gelatine
1 cup water
2 cups of lemon juice, strained
1 cup orange juice, strained
passionfruit pulp from 2 medium sized passionfruit
How to make;
Place sugar, flour, gelatine, water, juice in a medium saucepan. Whisk until well combined. Bring to the boil, stirring constantly and simmer for 2 minutes or thereabouts.
Pour the mixture into a bowl and place in the fridge for 1 hour or until chilled and the mixture has begun to set around the edges slightly. I was in a hurry for the end result so I placed the bowl in the freezer for half an hour to quicken this process. Stir in the passionfruit (with or without seeds) and transfer mixture to a large bowl.
Beat for at least 15 minutes or until it is thicker in consistency and pale. This is the critical part. It can take a while to get to the this point but just be patient. When you think it looks about right pour the mixture into pretty serving glasses, cover with cling-wrap and let set for at least 2 hours. These ingredients make enough for six servings.
If you love citrus desserts you’ll really love this one. You can top it with anything you like. Cream and fresh passionfruit or as I did, black cherries (pitted) and heated up in a sugar syrup and night two, with fresh strawberries.
Flummery might be old-fashioned but I think it’s a winner and I’ll be doing my best to give it new life over the coming months with some new flavour combinations. So tell me, what’s your favourite old-fashioned dessert?