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Bread

Tropical Passionfruit Flummery with Almond Bread

Name: Tropical Passionfruit Flummery with Almond Bread
Prep time: 12 h
Cook time: 1 h
Yield: 10
Ingredients: Flummery; 1 cup boiling water; ¼ cup Chelsea White Sugar; 2 tbsps powdered gelatine; 2 tsps lemon juice; 375ml light and creamy evaporated milk (chilled in fridge for 2 hrs); ⅓ cup passionfruit pulp (5 passionfruits); Topping; 1 mango, cheeks thinly sliced; 1 punnet blueberries; Pulp of 1 passionfruit (extra); ⅓ cup toasted coconut flakes; Almond Bread; 3 egg whites; ½ cup Chelsea White Sugar; 1 cup plain flour, sifted; 250g whole almonds (skins on)

Preparation

12 hours

Bake

1 hours

Difficulty

Easy

Servings

This flummery recipe can be made a day ahead.

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Ingredients
Method

Ingredients

Flummery

1 cup boiling water
¼ cup Chelsea White Sugar
2 tbsps powdered gelatine
2 tsps lemon juice
375ml light and creamy evaporated milk (chilled in fridge for 2 hrs)
⅓ cup passionfruit pulp (5 passionfruits)

Topping

1 mango, cheeks thinly sliced
1 punnet blueberries
Pulp of 1 passionfruit (extra)
⅓ cup toasted coconut flakes

Almond Bread

3 egg whites
½ cup Chelsea White Sugar
1 cup plain flour, sifted
250g whole almonds (skins on)

Chelsea Products in Recipe

White Sugar

The uniform size of the...

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Method

Flummery : 1. Place boiling water into a small heatproof bowl, add Chelsea White Sugar and stir until dissolved. Sprinkle gelatine over the surface and whisk with a fork until dissolved; add lemon juice. Set aside to cool to room temperature.

2. Place chilled evaporated milk in a large (chilled) mixing bowl and whip with electric mixer using the balloon whisk for 7-10 mins or until milk becomes thick and triples in volume.

3. While the mixer is whipping, slowly pour in the gelatine mixture down the side of the bowl. Beating well to ensure it is well combined.

4. Gently fold through the passionfruit pulp. Pour into 8 x individual parfait glasses. Cover with plastic wrap and refrigerate a few hours or overnight.

5. Decorate with tropical fruits, sprinkle of coconut and enjoy with almond bread.

Almond Bread : 1. Preheat oven to 180°C (160°fan-forced). Grease and line a 20cm x 12cm loaf pan.

2. Using electric mixer beat egg whites until soft peaks form. Gradually add Chelsea White Sugar and beat until sugar is dissolved (you can tell by rubbing mixture between two fingers, if you can feel sugar granules you need to beat for longer).

3. Fold in flour and almonds. Spoon into prepared loaf pan and bake for 30 mins or until just starting to colour on top. Allow to cool completely in pan.

4. Remove from pan and wrap in foil, store in refrigerator over night. With a very sharp serrated knife cut loaf into wafer thin slices.

5. Place sliced almond loaf in a single layer on an oven tray. Bake at 160°C (140°C fan-forced) for about 35 mins, or until dry and crisp. Cool on wire rack and store in airtight container. Makes 20-25 slices. Will keep for 1 month.