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Prep Time: 20 Minutes Cook Time: 370 Minutes |
Ready In: 390 Minutes Servings: 8 |
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Though these 1/4-cup dessert portions may seem small, you wouldn't want them any larger they're extremely rich. 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 |
Directions:
1. 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.
2. Cooks' note: Flummeries keep (in molds), covered and chilled, 1 week.
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