Carrageen Moss Pudding is an amazing dessert of delectable flavor. Its key ingredient comes from Carrageen moss, a special seaweed.
Carrageen Moss Pudding
Author: Epicurus.com Kitchens
Recipe type: Dessert
Serves: 4 servings
- 1 litre of whole milk
- 12g carrageen moss
- 2 Tablespoons sugar
- 1 egg yolk
- 1 vanilla stick (or 1/2 teaspoon vanilla extract)
- 3 Cups raspberry plus a handful for garnishing
- 1 teaspoon lemon juice
- 1/2 Cup sugar
- Soak the carrageen moss in warm water for 15 minutes until softened. Strain and set aside.
- Bring the milk and carrageen moss to a boil in a saucepan and simmer for 20 minutes until the mixture thickens.
- Strain the mixture through a fine sieve pushing the jelly through.
- Return the mixture to the saucepan.
- Split the vanilla stick down the centre and scrape the seeds and add to the mixture. Add the sugar and egg yolk and whisk for 2 minutes whilst the mixture is simmering.
- Pour into moulds and cool to room temperature before placing in the refrigerator. It will take about 4 hours to set.
- Combine all ingredients and simmer for 5 minutes until the raspberries have softened.
- Strain the mixture through a fine sieve to remove the raspberry seeds.
- Once the pudding has set, pour the raspberry compote on top and garnish with fresh raspberries.