With just the perfect wobble, this light and creamy flummery is flavoured with almonds and rose and served with a tart raspberry rose sauce!
Of all the Regency era desserts there is perhaps none more ubiquitous than towering, glistening jellies. The varieties were endless and no lavish dinner was complete without at least one flummery, blancmange, or macedoine jelly. Jane Austen herself would no doubt have enjoyed flummery or blancmange regularly. Flavoured with almonds and a hint of rose, this creamy flummery recipe is the perfect light finish after a rich meal. A tart raspberry sauce adds a burst of tangy flavour to compliment the creamy richness of the flummery. This raspberry rose flummery is an ideal way to end your next Regency gala!
Jellied foods, both savoury and sweet, have been popular from as far back as the Middle Ages. Without the availability of modern gelatin, making jellies would have been a very labour-intensive task. A variety of methods were used to extract the animal collagen needed to get that perfect wobble. Boiled calves feet were a common early method of making jelly. By the Regency era, it was popular to use either isinglass, the dried swim bladder of a sturgeon, or hartshorn, shaved deer’s antlers.
All this work meant that jellies were seen as a status symbol, and they certainly would have been the highlight of any Regency gala. Gelatin was first invented around the mid-1800s but it wouldn’t be until the late nineteenth century that it really took off. We can thank Charles B. Knox for simplifying this process and making jellies one of the easiest desserts around!
Ingredient Notes
Whole milk: I prefer to use whole milk for this recipe. The higher fat content of whole milk helps to create a rich, creamy texture.
Blanched almonds: Any type of blanched almonds can be used, such as whole or slivered. To save an extra step you can also use an equal weight of ground almonds!
Gelatin: Use a powdered unflavoured gelatin to set this flummery.
Rose water: Rose was a common dessert flavouring during the Regency era. Rose water can be found in health food stores or at any Middle Eastern or Indian market. A little goes a long way!
Frozen raspberries: Frozen raspberries are ideal for making sauce. You can certainly use fresh raspberries although you may need to add a bit more water when cooking to help them break down.
How to Make Raspberry Rose Flummery
Make the rose flummery
Add the blanched almonds to a food processor and blend until finely ground. Transfer the ground almonds to a saucepan. Add the milk and place over medium heat. Keep the saucepan on the heat until the milk is hot. Remove from the heat before the milk comes to a boil. Cover with a lid and let steep for 20 to 30 minutes.
While the almonds are steeping, prepare the gelatin. Combine the gelatin and water in a small cup and set aside to bloom. Line a fine mesh strainer with several layers of cheesecloth and place over a bowl. After 20 to 30 minutes check that the milk is lukewarm and not too hot to handle.
Carefully pour the almond milk mixture through the cheesecloth in the strainer. Allow the milk to drain. The almonds will have absorbed most of the milk which you will need to extract. Gather up the cheesecloth into a bowl and gently squeeze to remove as much milk as you can. As more and more milk drains out you can squeeze harder until all that is left is the dry ground almonds.
Transfer the almond milk to a clean saucepan and place over low heat. Add the sugar, gelatin, and rose water. Continue to stir over low heat until the sugar and gelatin are completely dissolved. Pour the almond milk mixture into a bowl and cover with cling film. Let cool until room temperature. Do not chill or it could set before adding the cream.
Jelly Mold
For this flummery recipe, you will need a 4-cup jelly mold. Spray the mold with non-stick spray and set aside. In a mixer with a whip attachment beat the whipping cream until soft peaks. Fold the whipped cream into the cooled almond milk mixture and whisk to remove any lumps. Pour the rose flummery into the mold and refrigerate. The flummery will take at least 6 to 8 hours to set.
Make the raspberry rose sauce
Combine the frozen raspberries, 2 tablespoons of water, sugar, and lemon juice in a saucepan. Cook over medium high heat until the mixture comes to a boil and the raspberries begin to break down. In a small cup, stir together the remaining tablespoon of water and cornstarch. Stir the cornstarch slurry into the raspberries and bring to a boil to thicken.
When the sauce comes to a boil, remove from the heat and stir in the rose water. Pass through a fine mesh strainer to remove the seeds. Transfer the sauce to a bowl and cover with cling film. Chill until ready to serve.
Serve the Raspberry Rose Flummery
To unmold the flummery, fill a large bowl, basin, or sink with hot water. Carefully dip the mold into the hot water as far as you can without letting the water run over the top of the mold. Hold the mold in the hot water for 4 to 5 seconds and then remove. Invert a serving plate onto the mold and then flip them both over together. Gently shake the mold to release the flummery. If the flummery doesn’t release, then flip it back over and dip in the hot water again.
To serve, pour the raspberry sauce over the flummery or serve on the side. Enjoy!
