Aug 012014

Serves 6


1 teaspoon gelatine dissolved in half a cup of hot water
½ cup cold water
2 egg whites, unbeaten
¾ cup sugar
a pinch of salt
½ teaspoon vanilla essence
fruit pulp

For strong flavoured fruits, like passionfruit, 6-8 fruits will do. For more subtle fruits, like babaco, use a semi frozen fruit slurry (which has had the ice crystals broken up in a blender or food processor) in about equal proportions to the flummery base.


Mix the gelatine solution, cold water, salt, essence, and egg whites. Beat with an electric beater adding sugar slowly until the mixture is smooth, white and well aerated.

Fold in the fruit pulp and set in the freezer for about 20 minutes. once set, it will keep in the fridge.

This can be made with a variety of fruits, including, passionfruit, banana passionfruit, plum, strawberry, babaco and banana.

If you use babaco, the protease in the fruit will break down the gelatine in a few days and make the mixture turn liquid again, so it is best to only keep it for a day or two. For the majority of fruits, the flummery will last in the fridge for a week or so.


Stephen Onians

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