Coconut flummery with passionfruit
Not a real "flummery" in the historic British style, but a light moussey dessert set with gelatine. Serve with fresh lychees, mango, melon, berries, or as here, with passionfruit.
Ingredients
200ml cream
125g caster sugar
4 gold-strength gelatine leaves
400ml can of coconut milk
2 passionfruit for serving
Method
Combine the cream and the sugar in a pan and stir over low heat until the sugar has dissolved, without boiling.
Soak the gelatine leaves in cold water for 3 minutes to soften. Drain and squeeze dry, then add to the cream, remove from the heat, and whisk until dissolved. Add the coconut milk, stirring well, then transfer to a bowl and sit it in a larger bowl of iced water, stirring occasionally, for 20 minutes. Rinse four 150ml ramekins with cold water, shake dry, fill with the mixture and refrigerate overnight.
To serve, dip the ramekin bases in hot water to loosen the jellies then turn out onto serving plates (I dip them for about 10 seconds until they just start to melt, thereby getting a coconut "sauce" as well when I turn them out). Cut the passionfruit in half. Spoon the pulp of one half on each jelly and serve.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
