Carragheen Blancmange is a traditional Irish recipe for a classic dessert of milk, lemon zest and honey set with the natural agar from the wild caragheen (carrageen) seaweed. The full recipe is presented here and I hope you enjoy this classic Irish version of: Carragheen Blancmange.
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Ingredients:
15g dried carragheen
1l milk
thinly pared zest of 1/2 lemon
honey, to taste
Method:
Wash the carragheen thoroughly then place in a bowl of cold water and set aside to soak for 30 minutes. Drain the seaweed then place in a pan along with the milk and lemon zest. Bring the mixture slowly to a boil then reduce to a simmer and cook gently for about 30 minutes, or until the carragheen has almost dissolved.
Strain the mixture and sweeten to taste with honey then pour into a moistened jelly mould. Allow to cool then transfer to the refrigerator and chill for at least 3 hours to set. To serve, turn the blancmange out of the mould (easiest if you heat it gently under a hot tap) and serve accompanied by cream.
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