A flummery is a whipped dessert, here laced with apple and lemon. It’s an inconsequence, a fluff, a nothing ... except in flavour.
- 2 granny smith apples or other cooking apples, peeled, quartered, cored
- 150 ml dessert wine
- 2 large lemons, zested, juiced
- 1 sachet (10 g) powdered gelatine
- 4 eggs, separated
- 110 g (½ cup) caster sugar
- 150 ml thickened cream, whipped to soft peaks
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 4 hours
Place apples and 125 ml water in a saucepan and bring to the boil. Reduce heat to low and cook for 10 minutes or until apples are very soft and liquid has almost evaporated. Add a little more water, if necessary.
Using a spoon, press apple pulp through a fine sieve, discarding solids. Place wine, lemon zest and juice in a small saucepan. Bring to the boil, add apple pulp liquid and cook for 1 minute or until heated through. Remove from heat and scatter gelatine over mixture. Stir until it dissolves, strain, then set aside for 30 minutes or until completely cooled.
Meanwhile, using an electric mixer, beat egg yolks with 55 g sugar for 2 minutes or until pale and fluffy. Transfer to a large bowl.
Whisk egg whites and remaining 55 g sugar in a separate bowl to soft peaks. Fold cooled apple mixture into egg yolk mixture until combined, then gently fold through the whipped cream, then the egg whites, in 3 batches, until just combined. (If mixture separates just slightly, that’s fine, it will still taste light and lovely.)
Spoon into 6 glasses or bowls and refrigerate for 4 hours or until set.
As seen in Feast magazine, Issue 9, pg43.
Photography by Alan Benson.