FlummeriesAlan Richardson
Though these 1/4-cup dessert portions may seem small, you wouldn't want them any larger — they're extremely rich.
Recipe information
Total Time
6 1/2 hr
Yield
Makes 8 servings
Ingredients
1
envelope unflavored gelatin (about 1 tablespoon)
1
/2 cup sweet Sherry or brandy
2
cups plus 2 tablespoons heavy cream
1
/3 cup sugar
1
teaspoon finely grated fresh lemon zest
Garnish: fresh raspberries
Need to make a substitution?
Preparation
Sprinkle gelatin over Sherry in a small bowl to soften. Heat cream, sugar, and zest, stirring until sugar is dissolved, and remove from heat. Stir in gelatin mixture until dissolved. Pour through a fine sieve into a large glass measure and pour into 8 (1/4-cup) molds. Cool flummeries completely and chill, covered, 6 hours. To unmold flummeries, dip molds, 1 at a time, into a bowl of hot water 2 seconds and gently pull edges away from molds with your fingertips. Invert desserts onto plates.