Carrageen Moss Pudding Recipe - Cooking Index
Carrageen Moss Pudding Recipe - Cooking Index
| 1/4 oz | 7.1g | Well dried carrageen moss - cleaned or one semi-closed fistful |
| 1 1/2 | Half and half | |
| 1 tablespoon | 15ml | Castor sugar |
| 1 | Egg - preferably free range | |
| 1/2 teaspoon | 2.5ml | Pure vanilla essence or a vanilla pod |
Soak the carrageen in tepid water for 10 minutes. Strain off the water and put the carrageen into a saucepan with milk and vanilla pod if using. Bring to boil and simmer very gently with the lid on for 20 minutes. At that point and not before, separate the egg, put the yolk into a bowl, add the sugar and vanilla and whisk together for a few seconds. Then, pour the milk and carrageen moss through a strainer onto the egg yolk mixture whisking all the time. The carrageen will now be swollen and exuding jelly.
Rub all of this jelly through the strainer and beat it into the milk with sugar, egg yolk and vanilla essence if used. Test for a set in a saucer as one would with gelatin. Whisk the egg white stiffly and fold or fluff it in gently. It will rise to make a fluffy top. Serve chilled with soft brown sugar and cream and or with strawberry rhubarb fruit compote.
Yield: 4-6 servings
Nutritional Information: Carrageen Moss is a seaweed which can be gathered off the south and west coast of Ireland. It is rich in iodine and trace element and is full of natural gelatin.
RECIPE FOR HEALTH SHOW# RHC177
Source:
RECIPE FOR HEALTH SHOW# RHC177
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