Carragheen Blancmange RecipeOrigin: Ireland Period: Traditional |
Ingredients
15g dried carragheen 
Carragheen Blancmange Preparation:Method:Wash the carragheen thoroughly then place in a bowl of cold water and set aside to soak for 30 minutes. Drain the seaweed then place in a pan along with the milk and lemon zest. Bring the mixture slowly to a boil then reduce to a simmer and cook gently for about 30 minutes, or until the carragheen has almost dissolved. Strain the mixture and sweeten to taste with honey then pour into a moistened jelly mould. Allow to cool then transfer to the refrigerator and chill for at least 3 hours to set. To serve, turn the blancmange out of the mould (easiest if you heat it gently under a hot tap) and serve accompanied by cream. |
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