Shoyu Apple Flummery
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The low faff flummery… Scottish cuisine at its most elite!
The flummery can be found at Scottish feasts as far back as the 15th century. Usually using the starch from oats as a setting agent rather than gelatine.
If you were to be a professional you would first soak your oats for 24 hours, then strain them, then boil the starchy liquid till it becomes thick.
However we recommend avoiding all that faff and just letting your cooked porridge set in a dish of your choosing.
Refrigerate for an hour.
Dice the apple into cubes and macerate in your oat shoyu for 10 minutes.
We love the idea of one day old porridge oats dressed with a 3 month aged oat.
The fresh diced apple provides a lovely crisp contrast to the texture of cold oats.