Carrageen Moss Pudding

Carrageen moss is seaweed that can be found growing on rocks in low Spring tides on the Western and Southern shores of Ireland. Dried carrageen may be available at Caribbean shops. Traditionally it is used in the West Indies to make an aphrodisiac of spiced milkshake. It is full of natural gelatine so don't overuse it. It can be used to set liquids or to enrich stews, soups and jams. The following is a recipe for a milky pudding that goes well with fresh fruit compote or whipped cream. I picked up the recipe at the foraging course in Ballymaloe, that I have written about here.





Ingredients

Serves 6

7g dried carrageen moss
900ml whole milk
1 vanilla pod or 1/2 tsp pure vanilla extract
1 free range egg
1tbsp caster sugar

Method

Soak the moss in some tepid water for 10 minutes - it will increase in size

Strain off the water and put the moss into a saucepan with the milk and vanilla pod, if using

Bring to the boil, cover and simmer very gently for 20 minutes

Now separate the egg, put the yolk into a bowl, add the sugar and vanilla extract, if using, and whisk together for a few seconds.

Then add the milk and moss mixture, through a strainer, whisking all the time

The moss remaining in the strainer will be leaking jelly and you need to add as much of this as possible to the egg and milk mixture

Test the entire mix for setting by putting a little on a chilled saucer and checking if it wrinkles when pushed with your finger. The wrinkles indicate a set.

Whisk the egg white stiffly and fold it in to the mix. It will rise to the top.

Serve chilled with brown sugar and cream or a fresh fruit compote