Honey and Lemon Carragheen Pudding RecipeOrigin: Ireland Period: Traditional |
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This is a classic mousse-like dessert of whipped cream and beaten egg white flavoured with lemon and honey that's set with the natural agar extracted from carragheen seaweed (also known as Irish moss or carrageen). Ingredients:
60g dried carragheen 
Honey and Lemon Carragheen Pudding Preparation:Method:Add the carragheen to a bowl, cover with hot water and set aside to re-constitiute for 15 minutes. Drain (discard the soaking liquid) then place in a pan with 600ml water, the honey and the lemon juice and zest. Bring the mixture to a boil, reduce to a simmer and cook gently for about 30 minutes. Strain into a bowl (discard the solids) then set aside to cool slightly. Fold the whipped egg into the whipping cream then gently fold this mixture into the cooled carragheen liquid. Pour the resultant mixture into a greased mould and transfer to the refrigerator. Chill for at least 3 hours, or until completely set. To serve, turn out onto a plate. |
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