This was the first ever grown up dessert that I ever made, and it took me a few goes to get it right. Mum used it for special dinner parties as it was light, tasty, whimsical and creamy.

Sorry that I couldn’t find an image to approximate it. But think of a buttery-looking blanc mange, not so moulded.

Ingredients

• I x Tablesoon of plain flour (or GF plain flour)
• 1 x Tablesoon of gelatine
• 1 x Tablespoon cold water
• 1 x cup boiling water
• Three quarters of a cup of sugar
• Half a cup of orange juice
• 1 x Tablespoon of lemon juice
• 4 x passionfruit

Method:

• Combine flour and cold water in a sauce pan
• Sprinkle gelatine onto boiling water and stir briskly
• Add to blended flour in a saucepan with sugar and stirring well, bring to boil
• Remove from heat and add juice and passionfruit pulp
• Allow to cool
• When cold, beat until thick and white, and pour into a glass serving dish
• Chill in fridge
• Serve with cream