Instructions

Step 1

Put gooseberries, 3 cups water, and sugar in a medium saucepan and bring to a boil over medium-high heat. Cook berries, stirring often, until soft, 5-10 minutes. Reduce heat to medium-low and add cornstarch dissolved in 1⁄4 cup cold water. Simmer berries, stirring constantly, until sauce thickens, about 2 minutes.

Step 2

Remove pan from heat. Allow flummery to cool, then spoon mixture into 6-8 stemmed glasses and chill well. Serve each topped with a generous dollop of whipped cream.

Recipes

Gooseberry Flummery

Name: Gooseberry Flummery
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 3 cups topped and tailed gooseberries; 3 ⁄ 4 cup sugar; 3 Tbsp. cornstarch; Whipped cream

Serves
serves 6-8

SAVEUR EDITORS

The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.

Ingredients

3 cups topped and tailed gooseberries
³⁄₄ cup sugar
3 Tbsp. cornstarch
Whipped cream

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Instructions

Step 1

Step 2

Remove pan from heat. Allow flummery to cool, then spoon mixture into 6-8 stemmed glasses and chill well. Serve each topped with a generous dollop of whipped cream.

Put gooseberries, 3 cups water, and sugar in a medium saucepan and bring to a boil over medium-high heat. Cook berries, stirring often, until soft, 5-10 minutes. Reduce heat to medium-low and add cornstarch dissolved in 1⁄4 cup cold water. Simmer berries, stirring constantly, until sauce thickens, about 2 minutes.
Remove pan from heat. Allow flummery to cool, then spoon mixture into 6-8 stemmed glasses and chill well. Serve each topped with a generous dollop of whipped cream.