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Carrageen Moss Pudding from Belleville
Ingredients: 7
g cleaned, well dried Carrageen
Method of cooking: Soak the carrageen in tepid water for 10 minutes. Put in a saucepan with milk and a vanilla pod if used. Bring to the boil and simmer very gently for 20 minutes. Pour through a strainer into a mixing bowl. The carrageen will now be swollen and exuding jelly. Rub all this jelly through the strainer and beat it into the milk with the sugar, egg yolk and vanilla essence if used. Test for a "set" as one would gelatine. Whisk the egg white stiffly and fold it in gently. It will rise to make a fluffy top. Serve chilled with a fruit compote, caramel or Irish coffee sauce.
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