Eggs and Bacon in Flummery
serves 5Ingredients
Directions
Make the layers
Color part of the flummery pink with food coloring.
Dip a potting pot in cold water.
Pour in a layer of red flummery, the thickness of a coin.
Add a layer of white flummery.
Add another layer of red flummery.
Add a thicker layer of white on top.
Ensure each layer is stiff and cold before adding the next.
Set and unmould
In each of the five teacups, place a large spoonful of white flummery.
Let them stand overnight.
Turn the flummery out of the potting pot onto the back of a wet plate.
Slice the flummery thinly.
Arrange on a china dish.
Serve with apricots
Turn the flummery from the cups onto the dish.
Remove a small piece from the top of each cup.
Place half a preserved apricot in each.
Garnish with edible flowers.
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
- White flummery
- Forms the set, creamy body that holds the layers and slices together.
- Preserved apricots
- Adds sweetness and a fruity, slightly tart flavour against the milder flummery.
The step that matters
Ensure each layer is stiff and cold before adding the next. If a layer is still soft, the next layer will mix into it and blur the colour boundaries. Chilling lets each layer set firmly enough to hold a clean edge.
“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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