A lovely light dessert that just melts in the mouth. Perfect for summer or to serve after a heavy meal. Looks good in individual ramekin bowls and will certainly impress your guests.
Serves 6 – 8
15ml (1tbs) gelatine
250ml (1 cup) water
25 ml cake/plain flour (1tbs + 2 tsps)
180ml (about three quarter cup) granulated sugar
125ml (quarter cup) orange juice
25 ml lemon juice
2x115g tins granadilla pulp
2 egg whites, stiffly whipped
Place 60ml of the water into a small ramekin dish and sprinkle gelatine over the cold water. When spongy, place in the microwave and cook on 100% power for about 30 seconds, until clear and liquid. Watch carefully that it does not boil over.
In a large glass deep bowl, blend flour with a little of the remaining water into a smooth paste. Add the rest of the water and sugar and mix well. Place in microwave and cook on 100% power for about 5 minutes stirring vigorously once or twice. Mixture should be slightly thickened. Allow to cool slightly.
Stir in dissolved gelatine, orange juice and lemon juice. Beat mixture until thick and foamy. Stir in granadilla pulp, reserving about 2 tablespoons for drizzling over top, once set.
Fold in stiffly beaten egg whites.
Pour into individual ramekins or a bowl and refrigerate until set. Takes a minimum of 2 – 3 hours to set.
Serve with a little whipped cream if desired.