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Carragheen and Wild Cherry Mousse
Carragheen and Wild Cherry Mousse is a modern British recipe for a classic dessert of a milk and cream mousse set with wild carragheen seaweed that contains wild cherries. The full recipe is presented here and I hope you enjoy this classic British version of: Carragheen and Wild Cherry Mousse.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Additional Time:
(+2 hours chilling)
Serves:
6
Rating: 
Tags : Wild FoodDessert RecipesMilk RecipesBritish Recipes
Carragheen is a seaweed (a red alga in fact) found in the mid-shore of the Atlantic coast (and British coastal waters). It contains lots of
agar and makes an excellent gelling agent and can be bought, dried, from many health food stores where it's sold as 'Irish Moss.
Ingredients:
2kg
wild cherries
250g fresh or reconstituted
carragheen
1.8l milk
300ml cream
60g sugar
2 egg whites
1 tbsp cornflour
Method:
Wash and de-stalk the cherries then place in a pan and crush with a potato masher. Bring to a simmer and stew for 15 minutes. Remove some 200g of the cherries and set in a sieve so the juice returns to the pan. Transfer to the sink to continue draining.
Mash the cherries in the pan with the potato masher once again then cook for about five minutes more to extract as much juice as possible. Tip the cherry mush into a muslin bag and squeeze out as much of the juice as you can.
Meanwhile wash the carragheen thoroughly and add to a pan along with the milk, cream and sugar. Bring to a boil, reduce to a simmer and cook for about 15 minutes. Strain through a sieve into a bowl. Separately whisk the egg whites until they form stiff peaks. Remove the stones from the reserved cherries and chop the fruit into small pieces. Mix these cherry pieces with the carragheen milk. Fold the egg whites into this milk mixture and spoon into clean wine glasses, leaving about a 2cm space at the top.
Pour the strained cherry juice into a pan and boil until the volume reduces by half. Mix 6 tbsp of the cherry juice with 1 tbsp of the cornflour. Add to a bowl then slowly mix in the remaining cherry juice. Return to the pan, bring to a boil and cook for 30 seconds. Allow to cool then pour a little of this thickened juice onto the top of each wineglass. Allow to cool completely, refrigerate for at least two hours and serve.
