Gooseberry Flummery
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stemmed glass
- Refrigerator
Ingredients
- 3 cups topped and tailed gooseberries
- 3⁄4 cup sugar
- 3 Tbsp. cornstarch
- Whipped cream
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