Carragheen Peppermint Blancmange RecipeOrigin: Ireland Period: Traditional |
Ingredients:
75g dried carragheen 
Carragheen Peppermint Blancmange Preparation:Method:Place the carragheen in a bowl, add enough warm water to just cover then set aside to soak for 15 minutes. After this time rinse thoroughly and drain. Combine the carragheen, salt and milk in a saucepan. Bring the mixture to a boil, reduce to a simmer and continue cooking until the liquid is thick and creamy (about 20 minutes). Add the sugar and stir to dissolve then take off the heat and mix in the peppermint oil and the food colouring. Strain through a sieve to remove the carragheen (discard) then pour into a serving dish or a mould and set aside to set. Transfer to a refrigerator and chill for at least 2 hours. Serve with chocolate sauce. |
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