Next add the gelatin to the peach mixture, then fold in the egg whites lightly. Be sure to just fold in, don't beat this mixture. Afterwards fold in the whipping cream, again just fold, don't beat. You want the mixture to be light and airy. Distribute the mixture into glass dishes and refrigerate for several hours to set before serving. This amount would have been enough to fill 8 small glass dishes or 4 large cups as I have show above. You would also place the mixture into a pie crust and let it set.
Friday, July 15, 2016
Peach Flummery (Mousse)
flummery? It's a light fruit dessert popular in Ireland and England from the seventeenth to the nineteenth centuries. It was first noted in 1623 In Countrey Coutentments by Gervase Markham. In Australia after World War II the dessert was adapted to be more like a mousse but using evaporated milk. For this recipe I have used the cream instead of the evaporated milk.
The peach flummery was delicious and every so light and creamy. Your guests will be impressed at your dessert cooking skills. You can substitute just about any fruit. Hard fruit like apples could be stewed and cooled beforehand. Now I am thinking of chocolate, hum. I could melt some, cool, and add.