Peach Flummery (Mousse)

Remember when I told you about 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.

I started with 1-1/2 cups fresh cut peaches with the skins removed. To the peaches I added 3/4 cup of sugar, mixed that up and set it aside. After a while I beat the mixture a bit to blend the sugar and peaches.

In a separate bowl I put on package of gelatin and added a 1/4 cup of cold water to soften the gelatin. To this I added 1/3 cup of very hot water. I set this mixture aside to cool.

 I beat 2 egg whites till stiff. Notice the peak is standing straight up. If it bends beat a little bit more.

 Then I beat 3/4 cup of heavy whipping cream till stiff. Just till it stands up but not over beaten.

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.

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.

Next time I'll work on my presentation. I'll have to obtain some tart cups and turn the mousse out onto a plate and garnish like this one I borrowed from the net. Thanks for reading and for all your comments.