Indian Cooking Recipe : Dutch Flummery
30 g gelatine
1 small wineglass sherry or Madeira wine
caster sugar to taste
570 ml water
For decorating :
Chocolate ice cream and chocolate sauce
Wash lemon and cut thin strips of rind; infuse the rind in water.
Add gelatine and simmer gently until dissolved.
Beat the eggs, add wine, juice of the lemon and water with the gelatine.
Strain the mixture into a pan and stir over gentle heat until thick.
Sweeten and set. Serve on a platter of chocolate sauce.
Place a scoop of ice cream on the flummery and dot it with cream.