Raspberry Flummery
Raspberry flummery is a pudding-like dessert recipe with a long history. Serve with a dollop of whipped cream and fresh berries!
Servings: 0
Ingredients
- 2 cups fresh raspberries
- 1 ½ cups water, divided
- 1/4 tsp kosher salt
- 3/4 sugar
- 1 tsp vanilla extract or a vanilla bean
- 4 tbsp cornstarch
For Homemade Whipped Cream (Optional):
- 1 cup heavy cream (or whipping cream)
- 1 tsp vanilla extract
- 1 tbsp confectioner’s sugar
Instructions
- Gently rinse the raspberries and add to a medium saucepan. Add 1/2 cup (118 ml) of water, cover and cook over low heat, stirring occasionally, until the raspberries soften and breakdown, about 10 minutes.
- Strain the raspberries through a fine mesh strainer. Use the back of your cooking spoon to rub and push the raspberries against the strainer to release as much of their juice as possible. Be sure to use your spoon to run it across the underside of the strainer to scoop any of the pulp that has accumulated. Discard the seeds that remain in the strainer.
- Add the raspberry juice back into the pan. Add the salt and sugar and cook over a low-medium heat, stirring frequently, until the sugar fully dissolves. You’ll know the sugar has dissolved when you no longer feel the grain of sugar beneath your cooking spoon.
- In the meantime, make a slurry by dissolving the cornstarch in 1 cup (240 g) of water. Do this by vigorously whisking together, or add the cornstarch and water to a jar with a fitted lid and shake well. In either case, it should well mixed and free of lumps.
- Very slowly add the slurry to the pan while constantly stirring. Continue to stir, taking care to tend to the sides of the pan, until the mixture thickens, becoming almost pudding-like, about 5 minutes.
- Spoon the mixture into pretty, heat-tolerant, glasses and refrigerate until well-chilled.
- To make homemade whipped cream:In a large bowl, whip the cream until stiff peaks are just about to form. Add the vanilla and the powdered sugar and beat again until the peaks form. Do not over beat. Keep refrigerated until ready to use.