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Rita's Feijoa Flummery with Passionfruit Caramel

Before we opened, Sarah Mackenzie worked with me to envisage our desserts at Rita. We wanted to focus on old fashioned desserts. With thoughtful research and recipe testing, Sarah unearthed a recipe published by Lois Daish in 1996. I assume Lois in turn updated this old fashioned dessert using feijoas. Their flavour shines through, unobstructed by dairy or eggs.

We used it in a layer cake with coconut sponge and bay leaf-passionfruit caramel, but as Lois says, serving with plenty of runny cream is a fine idea. I prefer to use under-ripe feijoa for this recipe, both for a better colour and more acidic flavour.


Recipe shared by Kelda Hains & Sarah Mackenzie for Moore Wilson's 2020 Calendar.

89 Aro Street




500g feijoas, peeled and sliced
¾ cup sugar
1 tsp cornflour
200ml water
4 leaves gelatine

Passionfruit caramel
¼ cup cream
4 fresh bay leaves
½ cup sugar
2-3 Tbsp water
½ cup passionfruit pulp


Mix cornflour and sugar together, then whisk into water. Pour over feijoas and bring to the boil, simmer until the fruit is cooked, about 5 minutes. Remove from the heat and pour through a sieve, pushing through two thirds of the cooked fruit through the sieve. The fruit remaining in the sieve can be used for another purpose, it would be nice as a filling for a shortcake or crumble!

Measure the liquid and make up to 500 ml. Return to the pot and keep warm. Soak the gelatine leaves in cold water for a few minutes then squeeze out the moisture and add to the pot. Whisk to dissolve the gelatine, then set aside to cool. Pop in the fridge for 10-20 minutes and when it starts to set whisk-either by hand or machine until it doubles in volume and is very pale. Pour into a mould or bowl and refrigerate to set.

For the caramel, heat the cream with the bay leaves and set aside to infuse. Over a low heat dissolve the sugar in the water, then boil until the sugar turns a deep caramel. Quickly add the passion fruit pulp and stir to dissolve. Strain the cream and stir in.


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Rita's Feijoa Flummery with Passionfruit Caramel