In the days when many people had a passionfruit vine growing over the fence and kept a few chickens in the backyard, this luscious flummery would have been an economical pudding. It is still one of the best ways to use summer's bounty of fresh passionfruit.
1 cup cold water
1/2 cup caster sugar
3 teaspoons gelatine
2 tablespoons boiling water
2 eggs, separated
1/2 cup passionfruit pulp (about 4–6 passionfruit)
Shortbread biscuits, to serve (optional)
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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. Cook, stirring occasionally, over medium heat until the sugar dissolves and the syrup comes to the boil. Remove from the heat. Remove 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 to the soft peak stage (so that they form a drooping peak when lifted on your beater). Fold the egg white and passionfruit pulp into the lemon mixture. Spoon into four 1-cup serving glasses, cover with plastic wrap and place in the refrigerator for six hours, or until set. Serve with shortbread biscuits, if desired.