LOCATION: Recipes >> Desserts Pudding >> Flummery 03
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Flummery 03
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French Flummery
1 quart (1 liter) heavy cream
1/3 cup (75 ml) sugar
4 tbsp (60 ml) unflavoured powdered gelatin, softened in 1/2 cup (125 ml) water
1 tbsp (15 ml) rose water
1 tbsp (15 ml) orange-flower water
Place the cream in a saucepan and boil genly over low heat for 15
minutes. Remove from heat, sweeten cream with sugar to taste; add
the gelatin and stir until dissolved. Add the rose water and
orange-flower water. Strain into a 5 cup (1 1/4 liter) mold.
Refrigerate for 1 1/2 hours or until set. Unmold onto serving dish
and arrange baked pears around it. Serve with cream.
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