Flummery. Just the name makes me smile. It remains one of my favorite desserts and it is so easy to make and adapt. I had an abundance of fresh berries and the fridge and couldn’t resist making a batch. But the berries were so good plain I couldn’t see macerating them, like I do usually in Berry Flummery. So I opted for a simple layering and we loved it, I could see these being perfect for a 4th of July spread, especially with the red, white, and blue colors. You can even make these the day before, just throw in the fridge and pull them out to serve.
SIMPLE BERRY FLUMMERY
Makes approx. 8 small or 4 large
2 cups cream
1/2 cup confectioner’s sugar
2 tsp instant clearjel, optional*
2 T vanilla extract
1 cup sour cream
1 cup McCann’s Quick Cooking Irish Oatmeal(or quick oats)
1/2 cup confectioner’s sugar
2 tsp instant clearjel, optional*
2 T vanilla extract
1 cup sour cream
1 cup McCann’s Quick Cooking Irish Oatmeal(or quick oats)
4 cups fresh berries (I used raspberries and blueberries)
Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner’s sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
Layer in parfait glasses, putting a spoon or two of the cream mixture, berries, and continue layering, (this size of glasses you use will determine how many layers).
End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
Layer in parfait glasses, putting a spoon or two of the cream mixture, berries, and continue layering, (this size of glasses you use will determine how many layers).
End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
*You don’t have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
Simple Berry Flummery
Ingredients
- 2 cups cream
- 1/2 cup confectioner's sugar
- 2 tsp instant clearjel, optional*
- 2 T vanilla extract
- 1 cup sour cream
- 1 cup McCann's Quick Cooking Irish Oatmeal(or quick oats)
- 4 cups fresh berries (I used raspberries and blueberries)
Instructions
- Spread oats on a dry baking sheet, toast at 350 degrees for 15 to 20 minutes, stirring every 5 minutes, until toasted and fragrant. Set aside to cool.
- Whip cream, and before it gets to soft peaks, sprinkle in instant clearjel and confectioner's sugar. Continue whipping to soft peaks. Stir in sour cream, vanilla, and 2/3 cup of the oats.
- Layer in parfait glasses, putting a spoon or two of the cream mixture, berries, and continue layering, (this size of glasses you use will determine how many layers).
- End with a dollop of the cream mixture. Sprinkle tops with the 1/3 cup remaining toasted oats.
- *You don't have to use the instant clearjel, but it stabilizes the whipped cream, so you can make it ahead of time and not worry about it losing its body or getting runny.
