Eggs and Bacon in Flummery

Ingredients

• 1 pint stiff flummery
• food coloring
• water
• preserved apricots
• edible flowers for garnish

Directions

1. Color part of the flummery pink with food coloring.

2. Dip a pot in cold water and pour in a layer of red flummery, about ¼ inch thick.

3. Add a layer of white flummery of the same thickness, then another layer of red, and finally a thicker layer of white on top.

4. Ensure each layer is stiff and cold before adding the next.

5. Spoon a large amount of white flummery into five teacups and let them stand overnight.

6. Turn the flummery out of the pot onto a wet plate and cut into thin slices.

7. Arrange the slices on a china dish and turn out the flummery from the cups onto the dish.

8. Cut a small piece from the top of each flummery and place half a preserved apricot in each to resemble a poached egg yolk.

9. Garnish with edible flowers.