1 tablespoon unflavoured gelatine
500 ml/1 pint/2 cups water
250 g/8 oz/1 cup sugar
1 level tablespoon all-purpose flour
125 ml/4 fl oz/1/2 cup orange juice
3 tablespoons lemon juice
125 ml/4 fl oz/1/2 cup passionfruit pulp
Sprinkle gelatin over 1/2 cup cold water and leave for 5 minutes to
soften. Put remaining water and sugar into a pan and bring to the boil.
Add flour mixed smoothly with 2 tablespoons cold water. Stir until it
boils and cook for 5 minutes. Remove from heat, stir in the softened
gelatine until dissolved, and allow to cool to room temperature, then
stir in the orange and lemon juice.
Cool completely, pour into the bowl of an electric mixer and whisk until light and frothy, about 15 minutes.
Beat in passionfruit pulp, pour into a glass bowl and chill.
Serve with cream or ice cream, or to accompany a fruit salad.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)