French Flummery is a traditional French recipe for a classic dessert made from cream flavoured with rose water and orange flour water set with isinglass or gelatine. The full recipe is presented here and I hope you enjoy this classic French version of: French Flummery.
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This is a very traditional recipe using 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.
Ingredients:
60g isinglass (or 3 tbsp gelatine)
1l cream
sugar, to taste
1 tsp rose water
1 tsp orange flower water
Method:
Whisk the isinglass into the milk, pour into a pan and bring to a slow boil. Allow to boil for 15 minutes, stirring all the time then add the sugar to taste (about 4 tbsp). Take off the heat and mix in the rose water and orange flower water. Pass through a strainer (this removes any undissolved particles of isinglass) then pour into a mould. Allow to set, chill in the refrigerator for 2 hours and serve with baked pears.
For more information on the origins and development of flummery recipes over the years, see this page on Flummery.
