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Dessert

Raspberry Flummery

A chilled dessert made with raspberries, tapioca, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Raspberry Flummery

Ingredients

Directions

Prepare

  1. Soak the tapioca in the cold water for several hours.

Make the flummery

  1. Combine the soaked tapioca with the boiling water in a pot and stir until clear.

  2. Add the sugar and let the mixture cool to lukewarm.

  3. Stir in the raspberries.

Serve

  1. Serve chilled with cream and sugar.

Recipe from a historical cookbook (Internet Archive).

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

Pearl tapioca
Starch that thickens the liquid and sets into a soft, translucent body as it cools.
Red raspberries
Provide the main fruit flavour, colour and tartness in the finished dessert.
Sugar
Adds sweetness and balances the tartness of the raspberries.

The step that matters

Stir the tapioca until clear. Tapioca must be fully hydrated and heated until its starch granules swell and turn translucent; if it stays cloudy or grainy, the flummery will not thicken evenly or look clear.

“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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