Passionfruit Flummery Pie Recipe

Delicious passionfruit filling, complemented by a spicy crumb crust

1 250 g packet wholemeal biscuits

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves

90 g unsalted butter, melted

4 teaspoons gelatine

1/2 cup cold water

1 cup white sugar

8 teaspoons plain flour

1/2 cup orange juice

4 teaspoons lemon juice

1 cup hot water

1/2 cup passionfruit pulp, about 5 passionfruit

Ready-whipped thickened reduced-fat cream

1 passionfruit for decoration

Finely crumble biscuits in a food processor.

Add spices and melted butter.

Mix well.

Spray a 23-cm spring-form cake tin with vegetable cooking spray.

Press mixture over base and halfway up sides.

Chill until set, about 20 minutes.

Place gelatine and cold water in a bowl, stir well.

Stand in a pan with hot water halfway up sides of the bowl, until gelatine dissolves.

Set aside until lukewarm.

Blend sugar, flour, orange and lemon juice and hot water in a saucepan and bring to the boil, stirring continually.

Cool until lukewarm, stir in gelatine quickly.

Chill until it thickens, about 40 minutes.

Whisk mixture with a mixer until thick, foamy and doubled in volume

Add passionfruit pulp and beat in well

Pour mixture into the crumb-crust and refrigerate until set

Decorate with cream and passionfruit pulp.

Take care when dissolving gelatine. Put in a bowl with cold water, and stand bowl in a pan with hot water. Or you may use your microwave.

Take care also when mixing gelatine. Always combine dissolved gelatine and basic mixture when both are lukewarm to avoid 'roping' and lumping.

2701/kJ 1129 calories, 39 g carbohydrates, 3 g fibre, 3 g protein, 101 mg sodium, 12 g fat, 27 mg cholesterol