Flummery Recipe
Flummery Recipe with Eggs, Sugar, Drambuie or Liqueur and Cream
INGREDIENTS
4 Egg Yolks
3 oz (85g) Castor Sugar
3 tablespoons Drambuie or other liqueur
1/2 pint (300ml) Cream, lightly whipped
METHOD
Put the Egg Yolks and Sugar in a basin that fits over a pan of simmering water. Beat until they have thickened and increased in volume. Add the Drambuie and continue to beat until the mixture is stiff and will stand up in peaks. Gently fold in the Cream. Pour into wine glasses and chill. Serve with shortbread fingers.
Serves 4.
Based on the Flummery Recipe in:
The Everyday Gourmet
by Pamela Westland (Book Club Associates 1976).