- juice of 2 oranges
- juice of 1 lemon
- pulp from 6 passionfruit, optional
- 1 cup sugar
- 3 teaspoons plain flour, sifted
- 1 heaped tablespoon unflavoured powdered gelatine
This rather curious recipe was found amongst papers relating to Meroogal, a historic home at Nowra, south of Sydney. It's name must come, we think, from its citrus flavour, but we've found another recipe for it that includes passionfruit, so add them too, if you like. It's quite delicious, tasting rather like a light or 'mock' version of lemon butter or curd - perfect for dieters!
|Place juice into a saucepan, add sugar, and two cups of water. Stir on a gentle heat until sugar dissolves. |
Mix the flour into two tablespoons of water and blend until smooth. Add to the juice and bring gently to the boil. Reduce heat to a simmer and cook for ten minutes.
|Pour 2 tablespoons warm water into a small bowl, add a little of the hot juice, add gelatine and stir to dissolve. Pour the dissolved mixture back into the pot and mix until completely incorporated. |
Pour into a large bowl and allow to set in the fridge. Once set, beat with an egg whisk, to lighten the texture and add volume.
|Enjoy over ice-cream or dolloped onto chilled custard, or as a tangy layer in a trifle (not so dieter friendly after all!) |
Makes about three cups.