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Apple & Rhubarb Flummery with Strawberry Syrup

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Cooking time

Prep: 40 minutes Cook: 45 minutes 3 Hours setting

Skill level

More effort

Servings

16

Popular early 20th century British desert, modernised to commemorate the 70th anniversary of the D-Day landings. Creamy, fruity, jelly like desert which is impossible to find the recipe for online!! Semolina gives it a wonderful texture

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Ingredients

For the flummery

  • 600ml Semi-Skimmed Milk
  • 1 Lemon, Zest Only
  • 3 Granny Smith Apples, Peeled & Diced
  • 10 Sticks of Rhubarb, Peeled & Diced
  • 50g Semolina
  • 8 Sheets of Silver Leaf Gelatine, soaked in cold water
  • 5 Egg Yolks
  • 150g Caster Sugar
  • 300ml Double Cream
  • Icing Sugar, to decorate

For the strawberry syrup

  • 200g Fresh, British Strawberries
  • Squeeze of Lemon Juice
  • 100g Caster Sugar
  • 150ml Water

Method

  1. Start with the flummery. Heat apple and rhubarb with 50g of the caster sugar over a medium heat until softened. About 8-10 minutes. Blend to a fine purée.

  2. In a seperate saucepan, heat milk with lemon zest slowly until boiling. Simmer for 3 minuted to infuse. Strain mixture through a sieve to remove zest and return milk to the pan.

  3. Add in the semolina and the fruit purée and cook until thickened. About 10 minutes.

  4. Once thickened, remove from the heat. Take the gelatine sheets out of their water and squeeze out any excess water. Add gelatine to the semolina mixture. Whisk well to incorporate fully and dissolve gelatine.

  5. In a bowl, whisk egg yolkd and 100g caster sugar until creamy. Stir into the semolina.

  6. Fill a large, deep baking dish with cold water and lots of ice. Stand the pan into the cold water and chill for about 10 minutes.

  7. In a large mixing bowl, whip the double cream, being careful not to over whip.

  8. Once the semolina mixture has cooled slightly, fold in the whipped cream, carefully until fully combined. Do this slowly ensuring the air in the whipped cream cream isn't lost.

  9. Pour the flummery into dariole moulds, filling right to the top and set in the fridge for 3-5 hours.

  10. In the meantime, make the syrup. In a saucepan, bring together the water and caster sugar to boil.

  11. Add the strawberries and shredded mint then cook for 5 minutes over a medium heat, until softened. Remove from heat and blend the syrup to a purée.

  12. Return the syrup to the pan and cook for a further 8-10 minutes until thickened slightly. Remove from heat, set aside & fully cool.

  13. Once the flumerries have fully set, use a thin bladed knife to scrape around the insides of the moulds. Dip the moulds into luke warm water for 10 seconds and then turn upside down onto serving plate. (You may need to shake the mould, like you would a bottle of ketchup, whilst holding the bottom to free it from the mould) Pour over some strawberry syrup. Garnish with a sprig of fresh mint and a sprinkling of icing sugar

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