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Dessert

Raspberry Flummery

A chilled raspberry dessert thickened with isinglass and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Flummery

Ingredients

Directions

Make the raspberry base

  1. In a saucepan, mix the white wine vinegar with the raspberries and bring to a boil for 3‑4 minutes, stirring constantly.

  2. Strain the mixture through a fine sieve.

  3. Dissolve the isinglass in the water and mix it with the strained raspberries and powdered sugar.

  4. Boil the mixture again and strain it through muslin.

Set and serve

  1. Pour the mixture into a mold and refrigerate until set.

  2. Turn out the flummery when cold.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Isinglass
Fish-based gelatin that sets the mixture into a firm, wobbly jelly when chilled.
Raspberries
Provide the main flavour, colour and fruit body of the flummery.
Powdered sugar
Adds sweetness and balances the sharp acidity of the vinegar and fruit.
White wine vinegar
Adds acidity that brightens the raspberry flavour.

The step that matters

Strain through a fine sieve and muslin. Straining removes seeds and pulp so the set jelly is clear and smooth rather than grainy. Boiling the isinglass mixture again is needed to dissolve it fully before setting.

“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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