Gooseberry and Angelica Flummery RecipeOrigin: Britain Period: Traditional |
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Though not much remembered today, angelica leaves used to be used frequently in Victorian times to help sweeten tart fruit. This traditioanl flummery uses this combination to make a very tasty and unusual dessert. Ingredients:
675g gooseberries, topped, tailed and halved 
Gooseberry and Angelica Flummery Preparation:Method:Combine the gooseberries, angelica leaves water and sugar in a pan, bring to a simmer and cook for about 25 minutes or until the gooseberries are soft and mushy. Take off the heat and stir-in the vanilla extract. Combine the cornflour with 6 tbsp water and whisk to a smooth slurry. Add this to the rhubarb mix and return to the flame. Cook, stirring constantly, for about 5 minutes, or until the mixture thickens. Pour into serving bowls, allow to cool then refrigerate for at least 2 hours before serving as a dessert with a little double cream. For more information on the origins and development of flummery recipes over the years, see this page on Flummery. |
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