Carrageen Moss Pudding – Seaweed jelly dessert
Carrageen Moss Pudding, also known as Irish Moss Pudding, is a traditional Irish dessert that features the natural gelling properties of Carrageen moss, a type of red algae. The moss is simmered with milk to release its gelatinous compounds, creating a gentle and light pudding texture once set. Infused with vanilla and sweetened with sugar, this dessert is usually enhanced with a hint of lemon zest and served with a dollop of cream or fruit compote. It is known for its nutritious benefits and carries a subtle sea flavor that complements the creamy consistency. This pleasant seaweed jelly dessert is not only delicious but also offers a glimpse into the coastal culinary traditions of Ireland.
Experience a taste of the Irish coast with this traditional Carrageen Moss Pudding, otherwise known as Irish Moss Pudding. A delicacy made with carrageen seaweed, known for its natural gelling properties, this dessert is both unusual and delightful. Its light, fluffy texture and subtle vanilla flavor are complemented beautifully by the creaminess of the milk. You can create a healthier version by substituting almond milk for a lighter calorie count. Let's embark on this culinary journey with an ingredient from the Irish seas!
Ingredients:
- 7g Carrageen (Irish Moss)
- 450ml milk (or almond milk for a lower-calorie option)
- 1/2 tsp vanilla extract
- 1 large egg, separated
- 2 tbsp sugar (adjust to taste)
- Soft sugar and cream for serving (optional)
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes + chilling time
Equipment: Saucepan, strainer, two bowls, whisk
Servings: This recipe should serve 2-4, depending on portion size.
Instructions:
1. Soak the carrageen in tepid water for 10 minutes, which will help clean it and start the softening process.
2. Strain the carrageen, disposing of the soaking water. Your carrageen should now weigh approximately 44g with the added moisture.
3. Place the strained carrageen in a saucepan with 450ml of your chosen milk (regular or almond) and the vanilla extract.
4. Bring the milk and carrageen mixture to a boil, then immediately reduce the heat and simmer on low with the lid on for about 20 minutes. Stir occasionally to prevent sticking.
5. While the mixture is simmering, separate the egg yolk and white into two bowls. Whisk the yolk with the sugar until light and creamy.
6. Once the milk and carrageen mixture finishes simmering, strain it to remove all pieces of carrageen. Gradually add the hot milk to the egg yolk and sugar mixture, whisking constantly to prevent the egg from scrambling.
7. Whisk the egg white until stiff peaks form. Gently fold it into the hot milk and egg yolk mixture, being careful not to deflate the egg white. This will help create a fluffy topping as it chills.
8. Pour the pudding into serving glasses or a pudding mold. Chill in the refrigerator until set, which should take several hours.
9. To serve, top with a sprinkling of soft sugar and a dollop of cream, if desired.
Cooking Tips:
- For a stronger vanilla flavor, scrape the seeds of a vanilla pod into the milk instead of using vanilla extract.
- To avoid curdling, add the hot milk into the egg mixture slowly and whisk briskly.
- If using almond milk, be mindful that it may require a longer simmering time.
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This delightful Irish seaside treat has been brought to you by the creative culinary minds at Let's Try Ireland. Savor each spoonful and let the taste transport you to the Emerald Isle!
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