Chelsea

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Tropical Passionfruit Flummery with Almond Bread

By Chelsea Sugar
Tropical Passionfruit Flummery with Almond Bread
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 12 hrs
  • Cooking time 1 hrs
  • Serves
    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)
    1/3 cup passionfruit pulp (5 passionfruits)

    Topping
    1 mango, cheeks thinly sliced
    1 punnet blueberries
    Pulp of 1 passionfruit (extra)
    1/3 cup toasted coconut flakes

    Almond Bread
    3 egg whites 
    1/2 cup Chelsea White Sugar
    1 cup plain flour, sifted
    250g whole almonds (skins on)

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. 

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