Dutch Flummery is a traditional Netherlands recipe for a classic dessert made from white wine and lemon juice thickened with gelatine and egg yolks. The full recipe is presented here and I hope you enjoy this classic Netherlands version of: Dutch Flummery.
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This is very similar to French Flummery in that it uses isinglass to thicken the mixture. Isinglass is a collagen extract from the swim bladders of fish (still used in brewing and available from home brew shops) and used to be one of the few gelling agents commonly available (apart from making your own from cow's feet). You can substitute gelatine in this recipe. The main difference here is that wine and egg yolks are included in the mixture.
Ingredients:
60g isinglass (or 45g geletine)
1.5l water
600ml white wine
juice of 3 lemons
julienned zest of 1 lemon
lemon essence (rub 4 sugar lumps over the skin of a lemon)
3 tbsp sugar (or to taste)
7 egg yolks, beaten
Method:
Combine the isinglass and water in a pan. Bring to a boil and simmer gently for 30 minutes then add the white wine, lemon juice, lemon zest, lemon essence and sugar. Bring to a simmer and cook for 5 minutes.
In the meantime, whisk the egg yolks in a bowl and when done take the gelatine mixture off the heat. Pour half slowly into the eggs, whisking all the while, to temper them. Strain the remaining gelatine mixture into a clean pan, add the egg mixture and return to the heat. Continue cooking gently, stirring all the while until the mixture has thickened then take off the heat. Allow to cool until it can just be handled then stir and pour into a mould. Allow to cool completely then refrigerate for at least 2 hours before serving.
For more information on the origins and development of flummery recipes over the years, see this page on Flummery.
