Blackcurrant Flummery RecipeOrigin: Britain Period: Traditional |
Ingredients:
450g blackcurrants, washed and dried 
Blackcurrant Flummery Preparation:Method:Add the blackcurrants to a pan along with the sugar and a small volume of water. Bring to a boil, reduce to a simmer then cover and cook until the bilberries burst and soften (about 25 minutes). Take off the heat and stir-in the lemon juice. Meanwhile warm the milk in a separate pan and gradually whisk-in the semolina. Bring to a boil, reduce to a simmer and cook for 3 minutes, or until the mixture has thickened appreciably. Take off the heat then fold-in the bilberry mixture. Spoon into serving dishes, allow to cool completely and serve with cream. |
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