by Heather Harris Brady
The world would be a better place if people used the word flummery more often, in my opinion. It can either mean nonsense/empty compliments, or a sweet dessert. As a cold oatmeal pudding it dates back to at least the 1600s. Over time it has evolved into light desserts with fruit, which often include beaten egg whites as well.
It was just the thing to use up the tiny last-of-the-season raspberries that were really too small for baking. As we move toward the holidays you might think of skipping the cream topping and using this as a palate cleanser between courses. While I’ve used raspberries here, it would work with many different types of fruits.
Raspberry Flummery, Makes four servings
1 pt. raspberries
2 T. sugar
1/2 c. water
1/2 envelope unflavored gelatin
2 T. cold water
1 c. heavy cream for topping
Wash the raspberries and drain them. Combine the sugar, water and 1/3 c. of the raspberries in a saucepan.
Bring it to a boil and cook three-four minutes, until the berries soften.
At this point you can sieve the cooked berries to remove the extra seeds if you like. Soften the gelatin in the cold water.
Microwave 30 seconds to dissolve it and then stir it into the cooked berry syrup.
Gently stir in the rest of the berries. Chill until the gelatin just begins to set.
Spoon it into dessert dishes and return it to the refrigerator until it sets fully.
Whip the cream to soft peaks and put a dab on top of each dish just before serving.
The gelatin enhances the rich flavor of the berries and lets it shine through.
One year ago: Italian Chicken Hoagies