Passionfruit & Citrus Flummery

Place the sugar, flour, gelatine, water, orange juice and lemon juice in a medium saucepan. Use a balloon whisk to whisk until well combined. Bring to the boil over medium heat, stirring constantly. Turn the heat down and simmer for 2 minutes.
Pour the mixture into a heatproof bowl, let it cool down a bit on the bench and then place in the fridge for 1 hour or until the mixture begins to partially set.
Transfer to the bowl of an electric mixer with balloon whisk and add the passionfruit pulp. Beat for 15 minutes or until the mixture is thick and pale. It should roughly double in volume. Taste the mixture – if it’s too tangy, add approx. 1 tablespoon runny honey and beat in to combine.
NB: If you’d rather not eat the passionfruit pips, you can strain them out at this point (as I did).
Pour the mixture evenly into four 310ml (1-1/4 cup) serving glasses or six smaller glasses.
Place in the fridge for 1-2 hours or until the mixture is set.
Serve topped with whipped cream (I sweetened mine) and drizzle with extra passionfruit pulp.