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In my grandmother's vintage cookbook I discovered this dreamy Raspberry Rose Flummery recipe that has become my most requested dessert. The delicate wobble light as air texture and subtle almond notes create pure magic in every spoonful. I love serving this elegant treat at dinner parties watching guests' faces light up as they taste this forgotten dessert treasure. The raspberry rose sauce adds that perfect balance of tart and sweet making every bite absolutely memorable.
A Treasured Recipe Reimagined
While testing recipes in my kitchen I learned that flummery was once the star of grand dinners served to impress guests and showcase a cook's skill. Those old recipes called for hours of boiling calves feet to create the jelly base. Today we can capture that same elegant result using simple gelatin which means we get to enjoy this beautiful dessert without the fuss. Trust me the results are just as stunning.
What You'll Need in Your Kitchen
The heart of this recipe starts with rich whole milk the kind that creates that luxurious mouthfeel we all love. I always keep blanched almonds in my pantry they need to be finely ground to release their subtle flavor into the milk. Good quality unflavored gelatin is essential for that perfect set. The rose water adds such a lovely subtle perfume but remember a gentle touch is key here. For the sauce I actually prefer frozen raspberries they give the most consistent flavor and beautiful color every time.
Creating Your Flummery
Start by making your almond milk infusion. After grinding the almonds warm them with the milk and let all those gorgeous flavors mingle for about half an hour. When straining use cheesecloth and really squeeze out every precious drop. Next sprinkle your gelatin over cold water and let it soften. Warm this with your strained milk add sugar and just a whisper of rose water. The magic moment comes when folding in clouds of whipped cream into the cooled mix. Pour it into your favorite mold and let it rest in the fridge until set.
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Creating the Perfect Sauce
While your flummery sets make the sauce that takes it over the top. Simply simmer those frozen raspberries with sugar water and a bright squeeze of lemon. A little cornstarch helps it coat your spoon beautifully. Finish with rose water strain out the seeds and chill. The sauce turns this simple dessert into something truly special.
Serving Your Masterpiece
The final presentation always brings such joy in my kitchen. Dip your mold quickly in hot water turn it onto your prettiest plate and watch as it releases perfectly. Sometimes it needs a second dip that's perfectly normal. Pour the gorgeous ruby sauce over top or serve it alongside letting your guests add as much as they like. Every time I serve this dessert it creates such wonderful memories around my table.
Main Points
A refined dessert that combines ground almonds and cream with delicate rose water, set into a silky smooth pudding. Topped with fresh raspberry sauce, it's an elegant treat that's surprisingly simple to make.Common Questions About Cooking
- → What exactly is a flummery?
- Flummery is a traditional dessert made with milk or cream and set with gelatin. This version uses steeped almonds and rose water for flavor, creating a silky smooth pudding-like texture.
- → Can I make this dessert ahead of time?
- Yes, this dessert needs at least 6-8 hours to set properly in the refrigerator. You can make it up to 2 days ahead and keep it chilled until serving.
- → What can I use if I don't have a jelly mold?
- A regular bowl or decorative glass dish works well as an alternative. Just make sure it has about 4 cups capacity and a smooth interior for easy unmolding.
- → Can I use different berries for the sauce?
- Yes, you can substitute strawberries, blackberries, or mixed berries for the raspberries. Just adjust the sugar to taste depending on the natural sweetness of the fruit.
- → Where can I find rose water?
- Rose water is available in Middle Eastern grocery stores, specialty food shops, and many well-stocked supermarkets. Look in the baking or international foods section.