Best Irish Flummery Recipes
FLUMMERY
Flummery occurs in manuscript menus for Scottish feasts as early as the fifteenth century. The ingredients varied but the basis was always soaked cereal, the liquid from which sets to a clear jelly. This is flavoured with orange juice or rosewater and topped with cream and honey, with or without alcohol.
Provided by Millereg
Categories Dessert
Time P2DT1h30m
Yield 5 pints, approx.
Number Of Ingredients 9
Steps:
- Stir the soaked oatmeal and then strain off the liquid into a saucepan.
- Discard the oatmeal.
- Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.
- Allow to cool until tepid and then stir in the double cream.
- Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set.
- Allow approximately 1 hour.
- When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream.
IRISH FLUMMERY
Make and share this Irish Flummery recipe from Food.com.
Provided by Cinnamon1025
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toast the almonds and oatmeal in a pan until slightly browned. Set aside.
- Whip the cream until smooth, but not stiff.
- Warm the honey VERY slightly, so that it will run easily.
- Fold the honey, whiskey, half of the toasted almonds & oatmeal, half the berries if using them & the lemon juice into the cream.
- Mix thoroughly but lightly, and spoon into tall individual glasses. (looks lovely in wine or champaign glasses).
- Sprinkle the remaining almonds/oatmeal and berries on top.
- Chill and Serve.
Nutrition Facts : Calories 427.9, Fat 29, SaturatedFat 14.3, Cholesterol 81.5, Sodium 63, Carbohydrate 31, Fiber 2.8, Sugar 18.2, Protein 6.1
MARGARET'S STRAWBERRY FLUMMERY
This recipe is so very different from the one already posted on this website. How can you go wrong with fruit and whiskey? Found on Irish Abroad, a recipe by Margaret Johnson. Can't wait to try it. If you don't feel like baking, this colorful make-ahead dessert is just the ticket. PREP TIME DOESNT INCLUDE REFRIGERATION TIME
Provided by Jostlori
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chill four 8- or 9-ounce stemmed glasses.
- To toast the oatmeal: Preheat the oven to 350°F Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool.
- Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar.
- Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
- Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers.
- Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each.
Nutrition Facts : Calories 458.8, Fat 30.2, SaturatedFat 18.2, Cholesterol 107.2, Sodium 49.6, Carbohydrate 42.6, Fiber 4.7, Sugar 26.7, Protein 5.8
BASIC FLUMMERY
This recipe is a standard flummery, it's a great starting off point. The jelly can be any flavour you like and you can add different fruit such as passionfruit pulp or chopped up strawberries, it all depends what you like. Also, I prefer low-cal ingredients so I've used equal sugar, lite jelly and skim milk but it works with the regular granualated sugar and whole milk too. This came from my grandmother and I made it because my dad was dieing to have it again.
Provided by mon_loves
Categories Dessert
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Make jelly using 2 cups boiling water and let cool (not set).
- Beat eggs and sugar well.
- Add milk.
- Slowly stir cooled jelly into egg mixture.
- Pour flummery mixture into a glass serving dish.
- Allow several hours to set in fridge.
Nutrition Facts : Calories 127.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 71.3, Sodium 48.2, Carbohydrate 24.8, Sugar 22.1, Protein 3.7
PLUM FLUMMERY
This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently.
Provided by Kellie Constable
Categories Desserts Mousse Recipes
Time 3h50m
Yield 5
Number Of Ingredients 7
Steps:
- Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.
- Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 30.6 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 30.2 mg, Sugar 29.2 g
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