Carrageen Moss Pudding

Carrageen Moss Pudding

Carrageen moss is Seaweed, called after a village that once had a thriving industry harvesting Carageen.
It is gathered off the south and west coasts of Ireland.
An edible seaweed, it has pretty little fans of pink, purple and cream.
Because it contains natural gelling agents, it's a perfect thickener for soups, stews and puddings - and so Carrageen Moss Pudding.

Ingredients:

8-10g dried carrageen moss.
600ml milk.
1 vanilla pod.
1 large egg separated into yolk & White.
30g caster sugar.
300ml double cream.

Soak the carrageen moss in warm water for about 10 minutes or until it softens.
Drain off the water and place the carrageen moss in a saucepan with the milk.
Split and scrape the seeds from a Vanilla pod into the milk then add the pod also.
Bring to the boil and simmer very gently for 10 minutes.

Put the egg yolk into a bowl with the sugar and mix well with a whisk.
Strain the milk mixture onto the yolk mixture, pushing through all the moss with the back of a spoon.
Add the cream and leave to cool.
Refrigerate for 30 minutes or so until almost set.

Whisk the egg white until fluffy and carefully fold into the milk mixture.
Cover and refrigerate until ready to serve.

Berry Compote:

2 tbsp caster sugar & 150mls water.
450g mixed seasonal Berries e.g. strawberries, raspberries, blackberries, blackcurrants & blueberries.
A little honey if required.
Place the sugar in water & heat gently until sugar is dissolved then bring to the boil.
Add the blackcurrants, blueberries & loganberries & cook gently for 10mins.
- Add the softer berries towards the end.
Taste & adjust sweetness with honey if required.
Pour compote into a bowl and allow to cool completely.

Spoon the compote on top of the Carrageen Moss and decorate with a mint sprig.

At one time, Carrageeen was boiled with hot milk and honey to make a soothing drink for sore throats, and is highly recommended as a cure for stomach problems and sleeplessness.