Raspberry Flumeny
Ingredients
Directions
Combine raspberries, water, and sugar in a pot.
Boil for 10 minutes.
Mix cornstarch with a little water until smooth. Add the cornstarch mixture to the boiling mixture.
Stir until thickened. Remove from heat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Raspberries
- Provide the main fruit flavour and colour, and most of the liquid body of the dessert.
- Sugar
- Adds sweetness and balances the tartness of the raspberries.
- Cornstarch
- Thickens the boiling fruit liquid into a soft, set texture as its starch gelatinises.
The step that matters
Adding the cornstarch mixture to the boil. Cornstarch must be fully smooth before it goes into the boiling liquid, or it clumps. Stirring as it goes in and while it thickens keeps the starch evenly dispersed so the flummery sets smoothly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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