Blackberry Juice and Seaweed PuddingOrigin: Ancient Period: Traditional |
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Carragheen is a seawed (also known as Irish Moss) used in Irish and Caribbean cookery. It is a red alga and grows in the mid-shore. You can either collect your own or you can buy it in health food stores where it's sold as 'Irish Moss'. It contains a large quantity of agar and therefore makes an excellent gelling agent. Typically it's used for sweet dishes and mousses but can also be used to form aspic. This recipe is based on a traditional Irish one that seems to have died a death today. However, the techniques and methodologies (and the ancestry of this dish) is truly ancient. As a result I'm including this in the 'Ancient recipes' portion of this site. Ingredients:
70g dried carragheen (Irish Moss) 
Method:PreparationCombine the fruit, honey and water in a saucepan. Bring to a boil then reduce to a simmer, cover and continue cooking for 1 hour. Strain through a sieve, pulping the fruit with the back of a spoon to extract as much juice as possible, then return the juice to the saucepan and add the seaweed. Return to a simmer and cook for about 40 minutes, or until the seaweed has dissolved. Take off the heat and allow to cool a little then pour into a bowl and allow to cool completely. Place in the refrigerator to chill (it will set) and serve with honey and cream. |
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