What’s a flummery, you say? According to Wikipedia, a starch-based, sweet soft dessert pudding, known to have been popular in Britain and Ireland from the seventeenth to nineteenth centuries. Tally ho!
Recipe adapted from Classic Home Desserts by Richard Sax.
Ingredients
- 2 Cups raspberries (1 pint)
- 1/2 Cup granulated sugar
- 2 Tablespoons Chambord (raspberry liqueur)
- 1.5 Teaspoons Unflavored gelatin
- 2 Tablespoons cold water
- Heavy cream for swirling on top
Instructions
- Place the raspberries, sugar, and Chambord in a medium saucepan, stirring together to slightly crush the raspberries and release their juices. Allow to stand for about 15 minutes. No heat is needed at this point, we’re just starting in the saucepan so as not to dirty up another bowl.
- In a separate small saucepan, add 2 Tbsp of cold water. Sprinkle the gelatin over surface of the cold water, do not dump in one spot. Allow to stand until softened, about 5 – 10 minutes.
- Over medium-low heat, bring the berry mixture to a boil; stirring to dissolve the sugar. Bring to a boil, and continue stirring constantly until the fruit is softened and juicy, about 3-4 min.
- Using a slotted spoon, remove 1/3 of the berry mixture and set aside.
- Gently heat the gelatin mixture over low heat, stirring until the gelatin granules are completely dissolved.
- Stir the gelatin mixture into the remaining berry mixture.
- Once the gelatin mixture and the berry mixture is combined, strain the mixture, pushing all possible pulp through a fine sieve into a bowl.
- Stir in the reserved berries.
- Rinse your coupé glasses with cold water before filling them with the flummery. Spoon into the dishes or glasses and chill until cold, about one hour.
- Serve the flummery cold, with a splash of cream poured on top.