Carrageen Moss Pudding with Sweet Geranium
Unlimited access. Half the price.
Ingredients
6 - 8 7g cleaned, well dried carrageen moss (1 semi-closed fistful)
900ml (1 1/2 pints) whole (full fat) milk (we use our own Jersey milk)
8 medium leaves of sweet geranium (Pelargonium graveolens)
1 large egg, preferably free-range
1 tablespoon caster sugar
To Serve:
Softly whipped cream and soft brown sugar
6 - 8 frosted sweet geranium leaves
Method
Soak the carrageen in tepid water for 10 minutes.
Strain off the water and put the carrageen and sweet geranium into a saucepan with the milk. Bring to the boil and simmer very gently with the lid on for 20 minutes.
At that point, and not before, separate the egg and put the yolk into a bowl. Add the sugar and whisk together for a few seconds.
Pour the milk, carrageen and sweet geranium through a strainer onto the egg yolk mixture, whisking all the time. The carrageen will now be swollen and exuding jelly.
Rub most of this jelly through the strainer and beat it into the liquid. Test for a set on a cold saucer: put it in the fridge and it should set in a couple of minutes.
Rub a little more jelly through the strainer if necessary. Whisk the egg white until stiff peaks form and fold it in gently; it will rise to make a fluffy top. Leave to cool. Refrigerate.
Serve chilled with softly whipped cream, soft brown sugar and frosted sweet geranium leaves.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.