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Dear Cath - January 2017
Q. I have lost my mother's recipe for strawberry flummery, so was wondering if you know of one. Please. Thanks, Sandra.
A. Sandra I have two recipes for you. One is a traditional flummery, the other a modern take on this old fashioned favourite. I hope one of them is similar to your mother's recipe.
Strawberry Flummery
Ingredients:
2-1/2 cups strawberries and/or other berries, such as raspberries, blueberries and blackberries, divided
2 cups water plus 3 tablespoons extra
1 cup caster sugar
3 tbsp cornflour
1 cup cream
Method.
Set aside 1/2 cup whole berries for garnish. In a saucepan, combine remaining 2 cups berries, 2 cups water and sugar in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes. In a small bowl, mix cornflour and 3 tablespoons water to a smooth paste; stir into cooked mixture. Cook, stirring, until mixture thickens and sauce is clear, about 3 minutes. Cool to room temperature. Whip cream until stiff. Fold into fruit. Transfer to a serving bowl. Garnish with whole strawberries, cover and refrigerate until ready to serve.
Four by Two Dessert
This dessert is so quick and easy and it's always a hit. The blackberries give it a refreshingly different tang, just perfect for a hot summer night.
Dissolve 2 port wine jellies in 2 cups boiling water. Let cool. Add 2 cups cream, making a light pink mixture. Add 2 cans drained blackberries. Pour into serving dish and let set in fridge.
A. Sandra I have two recipes for you. One is a traditional flummery, the other a modern take on this old fashioned favourite. I hope one of them is similar to your mother's recipe.
Strawberry Flummery
Ingredients:
2-1/2 cups strawberries and/or other berries, such as raspberries, blueberries and blackberries, divided
2 cups water plus 3 tablespoons extra
1 cup caster sugar
3 tbsp cornflour
1 cup cream
Method.
Set aside 1/2 cup whole berries for garnish. In a saucepan, combine remaining 2 cups berries, 2 cups water and sugar in a saucepan. Bring to a boil, reduce heat and simmer 5 minutes. In a small bowl, mix cornflour and 3 tablespoons water to a smooth paste; stir into cooked mixture. Cook, stirring, until mixture thickens and sauce is clear, about 3 minutes. Cool to room temperature. Whip cream until stiff. Fold into fruit. Transfer to a serving bowl. Garnish with whole strawberries, cover and refrigerate until ready to serve.
Four by Two Dessert
This dessert is so quick and easy and it's always a hit. The blackberries give it a refreshingly different tang, just perfect for a hot summer night.
Dissolve 2 port wine jellies in 2 cups boiling water. Let cool. Add 2 cups cream, making a light pink mixture. Add 2 cans drained blackberries. Pour into serving dish and let set in fridge.