Ireland Strawberry Flummery Recipes

FLUMMERY

Steps:

• Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
• Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.

STRAWBERRY FLUMMERY

Steps:

• Blend cornstarch with a little of the milk, stir into a sauce pan containing the rest of the milk, the sugar, and the salt.
• Bring to a boil and continue cooking over medium heat until mixture becomes thick. (Stir constantly).
• Stir a cup of the hot milk mixture into the beaten egg yolk.Then stir this back into the saucepan.
• Continue cooking 2-3 minutes more.
• Remove pan from heat and add vanilla.
• Pour into serving bowl.
• Cover tightly and refrigerate several hours.
• Arrange sliced berries evenly over top of pudding just before serving.

MARGARET'S STRAWBERRY FLUMMERY

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.

IRISH FLUMMERY

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.

PASSIONFRUIT FLUMMERY

Steps:

• Peel the rind from the lemon and then squeeze out the juice. Reserve 2 tablespoons of lemon juice. Combine the lemon rind, water and caster sugar in a medium saucepan and cook, stirring occasionally, over a medium heat, until the sugar dissolves and the syrup comes to the boil. Remove from the heat and discard the lemon rind from the syrup.
• Combine the gelatine and boiling water in a heatproof jug and stir until the gelatine dissolves and the liquid is clear. Add the lemon juice and mix well to combine.
• Put the egg yolks in a mixing bowl and whisk with a balloon whisk. Pour in the warm syrup in a thin stream followed by the gelatine mixture, whisking constantly until well-combined.
• Cover and refrigerate until the mixture thickens and begins to set around the edges.
• Beat the egg whites in a clean bowl until they form soft peaks when the beater is lifted upwards from the mixing bowl. Fold the egg white mixture and the passionfruit pulp into the lemon mixture.
• Spoon into four 1-cup serving glasses, cover with plastic wrap and place in the refrigerator for 6 hours, or until set.
• Serve with my Shortbreads Recipe #139166.

STRAWBERRY FLUMMERY

Steps:

• In a medium saucepan, mix sugar, cornstarch and salt until no lumps remain.Stir in milk and half-and-half until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat.In a small bowl, beat egg yolks until smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Over low heat, cook and stir for 3 to 4 minutes or until thick and glossy (do not boil). Remove from heat.Stir in vanilla. Pour flummery into a shallow bowl. Place a piece of waxed paper or plastic wrap directly on surface to prevent a skin from forming. Refrigerate for 2 1/2 hours or until chilled.Rinse, hull and slice berries into a medium bowl. Sprinkle with sugar and toss to coat berries and dissolve sugar. Beat flummery with a wire whisk until smooth and glossy. Pour into a shallow decorative bowl. Garnish with the whole berries in a decorative fashion. Serve immediately. Pass sliced berries separately.MW To Microwave: In a 2-quart glass bowl, mix sugar, cornstarch and salt until no lumps remain. Stir in milk and half-and-half until smooth. Microwave at 100% power (700 watts) for 9 minutes or until bubbly and thickened, stirring every 3 minutes to keep the mixture uniformly smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in bowl. Microwave at 100% power for 1 to 2 minutes or until thick and glossy. Proceed as directed above.

APPLE & RHUBARB FLUMMERY WITH STRAWBERRY SYRUP

Steps:

• Start with the flummery. Heat apple and rhubarb with 50g of the caster sugar over a medium heat until softened. About 8-10 minutes. Blend to a fine purée.
• In a seperate saucepan, heat milk with lemon zest slowly until boiling. Simmer for 3 minuted to infuse. Strain mixture through a sieve to remove zest and return milk to the pan.
• Add in the semolina and the fruit purée and cook until thickened. About 10 minutes.
• Once thickened, remove from the heat. Take the gelatine sheets out of their water and squeeze out any excess water. Add gelatine to the semolina mixture. Whisk well to incorporate fully and dissolve gelatine.
• In a bowl, whisk egg yolkd and 100g caster sugar until creamy. Stir into the semolina.
• Fill a large, deep baking dish with cold water and lots of ice. Stand the pan into the cold water and chill for about 10 minutes.
• In a large mixing bowl, whip the double cream, being careful not to over whip.
• Once the semolina mixture has cooled slightly, fold in the whipped cream, carefully until fully combined. Do this slowly ensuring the air in the whipped cream cream isn't lost.
• Pour the flummery into dariole moulds, filling right to the top and set in the fridge for 3-5 hours.
• In the meantime, make the syrup. In a saucepan, bring together the water and caster sugar to boil.
• Add the strawberries and shredded mint then cook for 5 minutes over a medium heat, until softened. Remove from heat and blend the syrup to a purée.
• Return the syrup to the pan and cook for a further 8-10 minutes until thickened slightly. Remove from heat, set aside & fully cool.
• Once the flumerries have fully set, use a thin bladed knife to scrape around the insides of the moulds. Dip the moulds into luke warm water for 10 seconds and then turn upside down onto serving plate. (You may need to shake the mould, like you would a bottle of ketchup, whilst holding the bottom to free it from the mould) Pour over some strawberry syrup. Garnish with a sprig of fresh mint and a sprinkling of icing sugar

PASSIONFRUIT FLUMMERY

Steps:

• Sprinkle the gelatine over a 1/4 cup of the water, dissolve over hot water.
• Blend the flour with a little of the remaining water and combine in a pan with remaining water and sugar.
• Stir over heat until the mixture boils and thickens and remove from the heat and cool slightly.
• Stir in the dissolved gelatine. orenage and lemon juice and mix well.
• Pour the mixture into a large mixer bowl and beat on low speed until just beginning to thicken and then beat on medium speed until the mixture is thick and very foamy.
• Stir in the passionfruit pulp and fold in firmly beaten egg whites.
• Pour mixture into serving dish or individual dishes and refrigerate until set.
• Serve with piped cream if desired.

STRAWBERRY FLUMMERY

Steps:

• 1. In a medium saucepan, mix splenda, cornstarch and salt until no lumps remain.2. Stir in heavy cream and half-and-half until smooth. Stirring constantly over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat.3. In a small bowl, beat egg yolks until smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in saucepan. Over low heat, cook and stir for 3 to 4 minutes or until thick and glossy (do not boil). Remove from heat.4. Stir in vanilla. Pour flummery into a shallow bowl. Place a piece of waxed paper or plastic wrap directly on surface to prevent a skin from forming. Refrigerate for 2 1/2 hours or until chilled.5. Rinse, hull and slice berries into a medium bowl. Sprinkle with splenda and toss to coat berries and dissolve sugar. Beat flummery with a wire whisk until smooth and glossy. Pour into a shallow decorative bowl. Garnish with the whole berries in a decorative fashion. Serve immediately. Pass sliced berries separately.Microwave: In a 2-quart glass bowl, mix splenda, cornstarch and salt until no lumps remain. Stir in heavy cream and half-and-half until smooth. Microwave at 100% power (700 watts) for 9 minutes or until bubbly and thickened, stirring every 3 minutes to keep the mixture uniformly smooth. Gradually stir about one-third of the hot mixture into the egg yolks, then stir back into hot mixture in bowl. Microwave at 100% power for 1 to 2 minutes or until thick and glossy. Proceed as directed above.