Margaret's Strawberry Flummery |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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How can you go wrong with fruit and whiskey? Found on Irish Abroad, a recipe by Margaret Johnson. Can't wait to try it. If you don't feel like baking, this colorful make-ahead dessert is just the ticket. PREP TIME DOESNT INCLUDE REFRIGERATION TIME. Ingredients:
2/3 cup mccann's irish oatmeal, quick-cooking (not instant) |
4 cups strawberries, hulled |
5 tablespoons sugar |
1 1/4 cups heavy cream (whipping) |
2/3 cup plain yogurt or 2/3 cup sour cream |
1 tablespoon irish whiskey |
1/2 cup fresh blueberries |
Directions:
1. Chill four 8- or 9-ounce stemmed glasses.
2. To toast the oatmeal: Preheat the oven to 350°F Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool.
3. Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar.
4. Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal.
5. Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers.
6. Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each.
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