Tag Archives: passionfruit

Passionfruit Flummery

I am still trying to use up all the passionfruit that sit on my vine. My sister reminded me of this flummery that our mother would prepare when we were children. It is an old recipe as it was handed down from our Grandmother, Marie Florence Young. Neither of her daughters can remember whether she inherited from her mother, was given it by a friend or found it in a recipe book.

Passionfruit FlummeryIt is a lovely light sweet dessert, quick and easy to make. The ingredients aren’t expensive which is perfect when you are trying to save money and still entertain. Dress it up with a shortbread biscuit and a little passionfruit pulp and it looks as if it has taken all day to prepare.

You can also serve it to guests who are on gluten or dairy free diets which makes it very versatile.

When I first made it, I hadn’t realised what a large mixture it is. I had pulled out 8 of our very old-fashioned champagne glasses which have flowers etched into a pattern on the side. These looked very pretty when filled but I had to keep pulling out the old unused glass and ended up with 11 champagne and parfait glasses filled with the flummery. If you don’t have that many glasses you can always pour the mixture into a large bowl and serve it from that.

Passionfruit FlummeryIngredients

  • 1 cup water
  • 1 cup sugar
  • 1 cup orange juice
  • the juice of one small lemon or lime
  • 1 dessert spoon cornflour blended with a little water
  • ¾-1 cup passionfruit pulp (about 6-10 passionfruit)
  • 1 tablespoon gelatine powder


In a medium sized saucepan, add sugar to water and stir over a gentle heat to dissolve the sugar. Pour in the orange juice and lemon or lime juice and the blended cornflour mixture, stirring continuously to ensure the cornflour is completely blended with the liquids.

Increase heat to a gentle boil and cook for about 3 minutes until the cornflour is cooked and you cannot taste the flour. The mixture will be a viscous (thick) clear liquid.

Scoop out the passionfruit pulp and blend it quickly in a food processor to separate the seeds from the pulp. Strain the passionfruit juice into a bowl and sprinkle the gelatine powder over the top of the juice. Don’t stir, just let the juice absorb the gelatine. If not all the gelatine has dissolved, place the bowl over the top of the saucepan for a minute to warm the passionfruit juice and very gently blend in the powder.

When the gelatine is dissolved, pour the passionfruit juice into the saucepan and stir well.

Now pour a little of the juice mixture into the base of an electric mixing bowl and using the whisk attachment, start to beat the mixture on a slow speed whilst slowly pouring the remainder of the juice into the bowl.

Gradually increase the speed and whisk the mixture for about 20 minutes by which stage as it cools it will become a light creamy colour and very frothy.

The passionfruit mixture becomes a light creamy yellow and very frothy with lots of minute air bubbles.

The passionfruit mixture becomes a light creamy yellow and very frothy with lots of minute air bubbles.

Pour the flummery mixture into individual cups or glasses or into a large bowl. Place in the refrigerator to set.

Decorate with a little passionfruit pulp.

Decorate with a little passionfruit pulp.

Passionfruit Marshmallow

Passionfruit marshmallowI love the flavour of passionfruit with its contrasting sweet and sour flavour. It is one of the significant flavours that to me, represent Queensland. The passionfruit vine is also a fast growing dense plant that is easy to grow so when our neighbour replaced his roof and I felt I was being blasted by the reflection of the morning sunshine I grew a passionfruit vine to block out the sun.  Little realising that I would also be feeding the entire possum population of my suburb. Our uninvited guest creeps along the Possum sitting in bird feederelectricity cable, jumps onto our veranda railing, and indulges in a passionfruit leaf salad with the fruit for dessert. Then satiated by its degustation meal a now corpulent possum will creep along the railing and jump into the bird feeder for an after dinner snooze.

I may as well place a sandwich board out the front of my house offering a meal to all those who need one. If there are any left overs the cockatoos enjoy a passionfruit slurpy.

Fortunately the vine is bearing prolifically and Cockatoo eating passionfruit (1)has twined its way along two sides of my veranda.

Passionfruit tendrilI admire its tenacity and how its tendrils curl around anything that they touch.  and even my night time marauders can’t eat all the fruit so I have been exploring how many ways I can use passionfruit in my recipes.

Passionfruit growing on supportWe have had passionfruit sauces with duck and chicken, with pancakes for breakfast and brulées for dessert. I have made passionfruit ice creams and sorbets which are just so good and iced cupcakes and biscuits in passionfruit icing. Now I have made the most delicious passionfruit marshmallows.

I took some of these marshmallows into an organisation where I was doing volunteer work and a Danish woman said she considered the taste was  the quintessential flavour of Queensland, whilst another fellow said it was like being in heaven and eating a passionfruit cloud.

They are also very easy to make and quite addictive and you have to be very strong with yourself to limit how many you eat. I watched my father and son eat 6 pieces between them while they were preparing lunch. They are a lovely light lemony colour and I served them on a pretty yellow saucer from the Laburnum Petal range. You can find it for sale at my other site, Maddie and Marie.

Passionfruit marshmallowPassionfruit Marshmallow

Prepare a lamington tin by lining it with baking paper. Very lightly grease the paper with vegetable oil then sprinkle the surface with a spoonful of a mixture made up of equal amounts of pure icing sugar and cornflour. I use 25 g of icing sugar and 25g of cornflour. This is very important to do because it stops the marshmallow from sticking and when you cut it up each piece will stay separate.


  • 180 ml passionfruit juice/pulp without seeds (I used 10 passionfruit)
  • 20g gelatine powder
  • 500g sugar
  • 1 cup water
  • 2 egg whites

Cut the passionfruit in half, scoop the pulp out and blend briefly so that the seeds separate from the pulp. Remove the seeds by pouring the pulp through a sieve. Discard the seeds. Make sure the pulp is at room temperature then sprinkle the gelatine over the pulp and allow it to soak and form a sponge. This doesn’t take very long.

While the sponge is forming, combine the sugar and water in a saucepan. Place on a low heat and stir until the sugar is dissolved. Increase the heat, bring to the boil then reduce the heat until it is just simmering and cook until it reaches 125°C and cook for 10 minutes. The best way to test this is with a sugar thermometer. This is also called the soft ball stage.

The entire cooking process will take about 15-20 minutes. Remove from the heat and pour in the passionfruit pulp. Stir the mixture to dissolve the gelatine.

In an electric mixer, beat the whites with a pinch of salt until frothy. Slowly add the passionfruit mixture and beat on a medium speed until the mixture is double in volume and has cooled down. It should be very light and frothy. Pour the mixture into the prepared lamington tin and spread it with an oiled spatula.

Dust the surface with the sugar and cornflour mixture.  Allow it to set at room temperature. The marshmallow can be cut after 3 hours. Its flavor intensifies as it ages. Sprinkle the cut pieces with the icing sugar and cornflour mixture.

Then sit back and enjoy the faces of people who eat your ambrosial marshmallow. They will think they are in paradise.Passionfruit marshmallow